| Oxygen scavengers |
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Oxidation of lipids requires oxygen to be consumed. If oxygen is not present, oxidation simply can not occur. One common practice in processing fat and oil is nitrogen capping, which excludes oxygen from storage containers. But, oxygen is all around us and it can be difficult to prevent oxygen from making contact with certain products. Modified atmosphere packaging (MAP) can provide a solution for the surface, but what about the oxygen included in the product? Certain substances, like ascorbic acid, have the ability to scavenge oxygen, trapping it so it can no longer play a role in the oxidation reaction. By adding oxygen scavengers to fat-containing products, oxygen molecules are neutralized and oxidative stability substantially improved.
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