Ascorbyl Palmitate: A Safe and Heat-Stable Antioxidant

In oils and fats, the oxidative reaction contributes to the development of rancid odours and flavours, thereby diminishing the nutritional quality of foods. Various oxidative reactions, including auto-oxidation, photo-oxidation, enzymatic oxidation, and ketonic oxidation, can occur. Among these, auto-oxidation is the most common form of deterioration during the storage of edible oils. Antioxidants are components […]

Self-Combustion in Fish Meal – A Burning Concern

A. Self-combustion:  Oxidation reaction: Fats and oils in fish meal contain unsaturated fatty acids that are susceptible to oxidation. When exposed to oxygen in the air, the unsaturated fats can undergo oxidation reactions, releasing heat as a by-product. Heat generation: As oxidation progresses, the chemical reactions release heat energy. If the rate of heat generation exceeds the […]