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What is Oxidation and Antioxidants in Oils about?

The document discusses oxidation and antioxidants in fat and oil processing. It explains that oxidation occurs at double bond sites in glyceride molecules and is a major cause of deterioration. Oxidation follows a free radical chain reaction mechanism where peroxides form and propagate the reaction. Antioxidants help extend the induction period before this autocatalytic oxidation begins. They are important throughout processing and for finished oils to prevent rancidity and quality issues from oxidation.

Author

Nguyễn Văn Tiến

Language

EN