| Health: |
| Oxidation of fats is a major concern
among today’s food processors, because of the recent research
confirming the impact of eating oxidized foods on long-term health.
It is of utmost importance that processors check the stability of
their products throughout their life cycle to insure that there is
minimal oxidation throughout the life of their products. |
Quality: |
| Most of us associate oxidation with
the rancid flavors that develop in fatty foods such as nuts and
oils. However, oxidation is also the primary cause of warmed over
flavors, which develop upon reheating of fully cooked entrée’s,
meats, poultry, fish and fried foods. Oxidation is also the cause of
color changes and textural changes in many foods. Although freezing
foods can help slow down oxidation it will accelerate dramatically
once the product is thawed. |
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