Practical Studies on the Nitrogen Gas Exchange Package for Preventing the Oxidative Rancidity of Fatty Foods

Abstract

The nitrogen gas exchange package was applied to the oil sprayed ARARE (wheat flour chips) and the effective condition for preventing the oxidative rancidity were examined.
When the chips sprayed with stable lard or coconut oil were stored even in the atmosphere of 1% oxygen concentration, the oxidation was promoted by the repeating exposures to sunshine for one hour a day, indicating that storage of fatty foods in the dark is effective to prevent them from oxidation. In the case of unstable corn oil, it was necessary to keep them in the lower oxygen concentration in addition to in the dark.
The relative rate of oxidation decreased linearly with the decreasing concentration of the oxygen in the bag in the range of 5.0-0.2%, when corn oil sprayed chips were stored at 37°C in the dark. This fact suggests that reduction of the oxygen to the extremely low content may not be the essential condition, and lowering the ratio of oxygen to the fat content may be rather important.