Food Technology
- Created by: SBargary
- Created on: 19-03-14 12:03
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- Rancidity
- Spoilage of fats and oils, particularly applies to oils
- "Oxidative rancidity" is the most common form
- Oxygen molecules interact with the structure of the oils
- Oxygen Molecules join across the double bond of the triglyceride molecule and a variety of compounds are formed e.g.Aldehyde and Ketone give the rancide taste
- Oxygen molecules interact with the structure of the oils
- These chemical processes may also destroy nutrients in food.
- Rancid fats cause increase rates of heart disease and carcienogneic (cancer causing)
- How to stop / minimise
- Antioxidants are often added to prevent development
- Natural Antioxidants tend tend to be short lived, Synthetic Antioxidants are used for a longer shelf life
- Storing in cool, dark place little exposure to oxygen
- Sugar slows it down salt fasts it up
- Always store in glass
- Sugar slows it down salt fasts it up
- Antioxidants are often added to prevent development
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