Chemical processes causing spoilage of oil and fat products

Abstract

Article is devoted to the problem of spoilage of oil and fat products in the course of their production, transportation and storage which is caused by the hydrolytic and oxidative processes leading to deterioration of organoleptic properties of fat and oil products and decrease in their nutrition value. Chemical basics of hydrolysis of triacylglycerols are considered in detail. The mechanisms of an acid and base catalysis of hydrolysis of acyl bonds are presented. The mechanisms of lipid peroxidation, antioxidant action of ascorbic acid and ?-tocopherol are shown. Influence of natural vegetable emulsifiers and antioxidant vitamins on quality of margarine and spreads during storage is shown.