Oxidative Stability in Natural Oils

Vegetable oils vary considerably with regard to their oxidative stability and resistance to rancidity development. The fatty acid composition of triglycerides is important in controlling oil stability. The degree of unsaturation of fatty acid residues is negatively correlated with stability. However, there are modifications to this general rule of practical importance which will be discussed. Trans double bonds. natural or created during hydrogenation. are more stable against oxidation than their cis counterparts.

No single oil is good for human consumption and therefore through recipe engineered program, we have to produce tailor-made products with stabilized fatty acids.

Prerequisites of Good Life

Processing of Oils

Art of turning seeds into oil and finally to consumer products passes through multiple steps, we must control: