Packaging of Fats, Oils, and Fat-Containing Foods for Quality Assurance and Shelf Life
Edible Oil and Fat Products: Processing Technologies
Gary R. List,
Gary R. List
United States Department of Agriculture, Washington, DC, USA
Search for more papers by this authorGary R. List,
Gary R. List
United States Department of Agriculture, Washington, DC, USA
Search for more papers by this authorFirst published: 17 February 2020
Abstract
Packaging of edible oils and fat-containing foods represents a key factor to ensure that a myriad of products reach the consumer in fresh, stable, and nutritious conditions. Fats and oils may undergo deterioration from chemical, microbiological, and physical processes. Bulk oils are prone to oxidation while components of fat-containing foods may be subject to both oxidation and moisture/water/water activity. Technologies to minimize deterioration during processing and packaging are reviewed. They include inert gas blanketing and sparging, use of moisture, and oxygen barriers to preserve the shelf life of a wide variety of fat-containing foods including cereals, baked, fried, and snack foods.
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