| Vegetable oils |
Recommended antioxidants:
The vast majority of currently available oils and fats are of vegetable origin, derived from a wide range of oil crops. The largest oil crop is now palm, which recently overtook soybean oil in both volume and value. Vegetable oils vary widely in fatty acid composition and oxidative stability. Increasing use of polyunsaturated oils – which are more sensitive to oxidation – has given rise to a need for more potent antioxidants. Recent moves to reduce the use of hydrogenation have also increased the demand for new antioxidants, especially natural ones. Often, antioxidants are added shortly after the refining process to ensure maximum protection throughout the life of the oil. The table below lists the fatty acid compositions of the most common vegetable oils and fats. Iodine value can be generally used to establish relative oxidative stability. The lower the iodine value, the more stable the oil. However, this also depends on natural antioxidant content before refining. To establish the optimum antioxidant combination, you should always run an (accelerated) oxidation test.
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