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Seven factors affecting the oxidation rate of fats

September 07, 2021

  Oil oxidation is an important factor that affects the quality of edible oil, and oil oxidation is also called fatty acid failure. After the fat is decomposed, free fatty acids are generated. Fatty acids are divided into "saturated fatty acids" and "unsaturated fatty acids". Under the action of light, oxygen, etc., unsaturated fatty acids are more likely to slowly oxidize and generate hydroperoxides. Hydroperoxides are broken down into low-molecular aldehydes, ketones, acids and other products with a hala taste. This process is called the oxidation rancidity of fats.

Oxidative rancidity greatly reduces the quality of refined edible oil. Eating severely oxidized rancid oil can cause damage to the human digestive system, liver, kidney, heart, etc., leading to vomiting and diarrhea. In severe cases, it can even induce tumors and cause cancer. Or death. The main reasons for the accelerated oil oxidation rate are the following factors.

Cooking oil

   1. The oxidation rate of high unsaturated fatty acid content is accelerated, and the oxidation rate of cis-double bond fatty acid and conjugated double bond fatty acid is accelerated.


  2. The higher the free fatty acid content, the faster the oxidation rate of oil.


  3. The contact area of ​​grease and air or oxygen is large, and the oxidation rate of grease is accelerated.


  4. The oxidation rate of grease increases when the temperature rises.


   5. Visible light, invisible light, etc. will cause the fat oxidation rate to increase.


  6. ​​Excessive moisture content causes hydrolysis and rancidity of oils and fats, leading to oxidation.


  7. Oxygen-promoting metal ions, lipoxygenase, etc. are easy to cause the oxidation of oil.


Impurities such as phospholipids, free fatty acids, and pigments in oils can be removed during the production process through refining equipment, such as degumming, deacidification, decolorization, and deodorization. Refining equipment can improve the quality of the oil, extend the storage time of the oil, and reduce the oil. Oxidative rancidity caused by impurities is also the reason why edible oil in supermarkets can be stored for a long time without deterioration. But even if it is refined oil, please pay attention to the storage environment after opening, reduce the contact with air, and avoid the oxidation and rancidity of the oil due to environmental factors, which will affect the food safety.