| Grains & cereals |
Recommended antioxidants
Grain and cereal products are susceptible to staling and oxidation. While relatively stable before processing, once the grains are de-hulled, broken, and ground, all sorts of enzymes are activated which immediately degrade the fats present in the kernels. Although subsequent heat treatments effectively stop all enzymatic activity, they also largely remove naturally present tocopherols necessary for the protection of the fats. Even though cereals and grain products are relatively low in fat, they are susceptible to oxidation because these fats are fairly unsaturated and processing usually results in a significant increase in the surface area, leaving the fats highly exposed. Ready-to-eat cereals therefore develop rancid odors and flavor loss when not packed under air tight conditions or otherwise properly protected. |
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