STABILITY AND USAGE OF NITROGEN IN FATS AND OILS

The oxidative rancidity is, without a doubt, the main cause of the det erioration of fats and oils, and defines the shelf life of this type o f products. Therefore, the stability (resistance against oxidation) ha s come to be one of the factors which worry the processors the most, t hus it is also one of the main quality criteria. Rancidity chemical pr inciples, its consequences, forms to prevent and the evaluation method s will be shortly discussed. Several factors determinate the stability of fats and oils, pointing out the chemical composition and the proce ssing conditions. All the process steps must be accomplished searching a greater stability, for which some minimal cares must be observed. P articularly important in this sense are the steps of bleaching and deo dorization. The usage of antioxidants and nitrogen represent valuable tools to improve oxidative stability, mainly in ails of unfavorable ch aracteristics and composition.