Anti-Oxidant

• Oxidation shorten the shelf life of a product
• Oxidation produce rancid odor and unwanted taste (Oxidative rancidity)
• Rancidity can caused by short fatty acid hydrolysis process (like in milk) called as hydrolitic rancidity
• Oxidative rancidity occur when oil and fat food oxidise then the taste and smell changed
• Anti-oxidant agents; packaging-free O, Ascorbic acid, Sodium sulfite, Sulfuric acid, Butylated Hydroxyanisole (BHA), Butylated Hydroxytoluene (BHT), tert-Butylhydroquinone (TBHQ)
• Process of Autoxidation; 1. Initiation (O2 + double bond in fatty acid > peroxide/free radical) 2. Propagation (free radicals + molecule[fatty acid] > hydroperoxide not stable > [produce by products] Ketone & Aldehyte > Rancid odor & taste) 3. Termination (antioxidant > donate electron to free radical > inhibit/reduce/stop the oxidant process)
• Another method is by preventing metal ions from

  catalyzing oxidation using chelating agents such as citric acid, EDTA (ethylene diamine tetra acetic acid)
• Manufacturer usually flush bags of chips with gasses such as nitrogen to prevent from getting oxidised
• Hydrolysis of oils an fats is the term for the operation in which ethanolic KOH reacts with oil to form glycerol and fatty acids
• Oxidative rancidity results from breakdown of unsaturated fatty acids by oxygen.
• Oxidation occurs when O ion replaces a hydrogen ion within a fatty acid molecule and higher number of double bonds within fatty acid increase the possibility of autoxidation.