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Article: Righting rancidity. (shelf life of foods) (Food Development)
- Article from:
- Prepared Foods
- Article date:
- April 1, 1992
- Author:
CopyrightCOPYRIGHT 1992 BNP Media. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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We can't live without it, but oxygen is, in fact, toxic to humans. It doesn't do much for the shelf life of foods either.
Tissue damage occurs when atmospheric oxygen forms free radicals, either as singlet oxygen or in combination with organic substances such as fat. While researchers are attaching new importance to the role that antioxidants play in protecting our health, formulatots are finding more uses for antioxidants to provide similar protection for food quality.
The challenge of dealing with rancidity increases as formulators replace saturated fats with less oxidation resistant unsaturated fats. We need different tactics to address autolytic ...