Fats and oils are often added to food products as an ingredient during processing. Final food products may contain pure oil or fat, or they may be composite fats and proteins complexes, carbohydrates, water and other ingredients. Oil is available on the market which is packed in different packages, with a very attractive design, made from clear, transparent packaging materials. Packaging should be attractive to buyers or consumers, but should also protect fats or oils from the point of processing and packaging, storage and until it is used as a foodstuff or ingredient.
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Glass and PET are appropriate for food contact materials for eatable oil packaging, and provide adequate protection during oil shelf life. An important factor is the monitoring of changes in fats or oils during the storage of products with quality products developed and manufactured. These changes depend on the type of lipids, their origin and content, or the composition of the products. As is well known, ingredients incorporated in a food product as a complex system, which change over time and can acquire new physical and chemical properties.
Oxidation of fats is one of the most common chemical changes that have a significant impact on outeroge, aroma, nutritional quality and product texture. Compounds formed during oxidation of the lipids are responsible for the formation of rancid airplanes and asthma. Given that fat oxidation is not the only reason for the destruction of food products, lipid hydrolysis of lipids should also be cited as a reason for the deterioration of lipids. In practice, two types of food spoilage often occur: hydrological and oxidative intensity. Hydrological intensity.
The Result of Packing Material on Storage Stability of Sunflower Oil Quality Of Life
As a result of formation of fatty acids and soaps free. Such reactions develop in the reaction of triglycerides and the presence of a catalyst or enzyme lipase. Oxidising acidity is the result of a wide range of reactions that occur under the oxygen meaning. The oxidation process of lipid occurs in three stages: an induction or induction phase, propagation stage, and winding-up phase. The main reaction responsible for lipid degradation is oxidation of unsaturated fatty acids.
Indeed, the oxidation level of oil and fat is an important quality factor for the food industry. Under light conditions, molecular oxygen reacts with the double bonds that follow a free radical mechanism, and an automatic oxidation reaction occurs. Oxidation of fats means that their quality and safety for consumption will deteriorate, and as a result economic loss can be expected. In addition, oxygen classes with carcinogenic effects are created during oxidation, which can lead to distortions of the cardiovascular system and can decrease oil safety for consumption (Pezzuto and Park, 2002).
Many methods of analysis have been developed to determine the magnitude of the oxidation decline, associated with the measurement of concentrations of primary or secondary oxidation products or both. Other tests, for example: Active Oxygen Testing (AOM), Oxides Stability Index (OSI), Iodine In recent years, hexative value, the value of Headspace Proifias, Free Fatty Acids, and Thiobarbituric acid testing and Fourier Transform Radio Spectroscopy.
Gas chromatography is used to determine volatile compounds formed during the oxidation of the lipid. In order to protect edible vegetable oil from the influence of sunlight, it is bottled and stored in various packages, manufactured from material capable of transmitting full or partial sunlight and professional light ( yellow light, amber, green, transparent or bottles, containers, or metal cans inside a protective broth.
During oil storage, the hydrological stability of the oil and its oxidising changes need to be evaluated periodically. oil changes analyzed during the storage period of 100 days, measuring the values of free fatty acids, peroxide count and anisine value value. The sustainability of oil made from native plant seeds of Camelia sativa was investigated, using peroxide value of oil and anisidine value as indicators of changes and stages of oil destruction.
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