Abstract
One of the most effective methods of increasing the useful life and improving the quality of fats and oils is the use of special chemical additives -inhibitors, which retard undesirable oxidative processes. At the present time, in view of the severe requirements set for inhibitors of food products, only a few of the known antioxidants (butylated hydroxytoluene (I) and butylated hydroxyanisole) are used as such additives in our country. The inhibitors used satisfy a number of requirements but are insufficiently effective. The search for more effective inhibitors for food products and medicinal agents can be regarded as one of the urgent problems facing workers in the chemical, pharmaceutical, and food industries. The solution of this problem is encountering a number of difficulties connected with the inadequacy of information concerning the kinetic laws and the mechanism of the oxidative processes taking place in such complex systems as fats and oils. Only by the use of modern physicochemical methods of investigating fats and oils has the possibility appeared of a deeper study of oxidation processes and methods for retarding them [1-5]. The determination of the kinetic law~ of fact and oil oxidation processes and the method of inhibition will permit a more purposeful search for a set of effective antioxidants.
Published Version
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