How Nitrogen Sparging Extends Edible Oil Shelf Life and Prevents Rancidity
Edible oil oxidation is a race against time that begins the moment oil is pressed from the seed or fruit. Oxygen attacks unsaturated fatty acids, triggering a chain reaction that produces peroxides, aldehydes, and ketones. These compounds are responsible for the stale, paint-like, or metallic off-flavors that consumers recognize instantly as rancidity. Once oxidation reaches […]
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