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Title: Antioxidants may be added to some fatty foods to retard the development of oxidative rancidity. They ... Post by: Tonya Cummings on Jul 27, 2020 Antioxidants may be added to some fatty foods to retard the development of oxidative rancidity. They appear to act as
▸ oxygen interceptors to break the chain reaction. ▸ hydrolytic agents to break apart the fatty acids. ▸ emulsifiers to keep the nonfatty portions dispersed. ▸ humectants to keep moisture from catalyzing the oxidation. Title: Antioxidants may be added to some fatty foods to retard the development of oxidative rancidity. They ... Post by: amazingpsy on Jul 27, 2020 Content hidden
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