How to prevent cooking oil from producing ＂rancidity＂
Edible oil is the main component of the diet and an indispensable substance in the food cooking process. Edible oil is mainly derived from animal fat and vegetable oil, whether it is animal oils and fats or vegetable oils and fats, If stored for a long time, the oil will be oxidized and decomposed and rancid under the action of sunlight, air, water and temperature, resulting in an unpleasant smell, which is fat rancidity.
How to prevent rancidity in cooking oil?
The first thing is to improve the purity of edible oil and reduce vegetable oil residue. The place where the oil is stored must meet the sanitary requirements to avoid contamination by microorganisms. Also reduce the moisture in the oils. Sunlight, air and temperature have a greater impact on the rancidity of oils, so the oils should be stored in a low temperature, cool and dark place to prevent oxidation of the oils.
In addition, oils should not be contained in metal containers as much as possible, because compounds such as iron and copper can promote the oxidation of oil. Six antioxidants can also be added to prevent oil oxidation and rancidity.
