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Oil and fat-containing food items are flushed with nitrogen. Why?
Rancidity is the term used to indicate the development of unpleasant smells and tastes in fat and oil-containing food due to aerial oxidation. Hence, Oil and fat-containing food items are flushed with nitrogen to keep food items fresh and save them from getting oxidized or spoiled.
Rancidity: It is the aerial oxidation of fats and oils in foods followed by unpleasant smell and taste is called rancidity.
Rancidity spoils the food materials prepared in fats and oils which have been kept for a considerable time and makes them unfit for eating. The various methods for preventing or retarding rancidity of food are given below:
- Use of Antioxidants: Rancidity can be prevented by adding anti-oxidants to foods containing fats and oils.
- Use of Nitrogen gas: Rancidity can be prevented by packaging fat and oil-containing foods in nitrogen gas.
- Use of Refrigerator/ By freezing: It can be retarded by keeping food in a refrigerator.
- Use of airtight containers: It can be prevented by storing food in air-tight containers.
Updated on: 14-Mar-2023
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