Autoxidation (lipid oxidation) is a direct reaction of molecular oxygen with organic compounds, such as oils and fats, under mild conditions.
Autoxidation of oils and fats is initiated by catalyzing agents which enhance the formation of free radicals – extremely reactive molecules – which in return attack other molecules to form new free radicals. The formation of free radicals is usually a chain reaction which can be identified in terms of initiation, propagation, and termination processes.
To prevent autoxidation and avoid off-colors and off-flavors in your product, this chain reaction must be avoided or broken. This is done by controlling production parameters and storage conditions, as well as the addition of antioxidants.
Different forms of antioxidants have different functions. There are three parameters which may be controlled by the addition of antioxidants:
- Presence of metal ions / controlled by chelators
- Presence of oxygen / controlled by oxygen scavengers
- Presence of radicals / controlled by radical scavengers
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Antioxidants