Why are foods with high oil content such as melon seeds, peanuts, biscuits, etc., why is it easy to produce "Hara"?

In daily life, especially after the summer or rainy season, we have purchased foods with high oil content, peanuts, biscuits and other oil content for a long time. Open the packaging or eat it in the mouth, there will be a pungent and difficult to smell, there will be a pungent, The bitter and numb taste, commonly known as "Hara flavor". How is "Harra"? What is the effect of eating such foods on human health?

How is "Harra"?

"Hara flavor" is the odor caused by oxidation and acid failure under the action of oxygen, sunlight, moisture, and temperature. During the storage of food in food, it is affected by light, heat, oxygen in the air, and its own moisture, microorganisms and lipases in the oil, which often occurs in various complex changes. Materials such as ketone, such changes, collectively referred to as acid losses, and the odor produced is commonly referred to as "Hara flavor". This also shows that the fat in food has begun or is oxidizing and deteriorating.

How to measure the fat in food

The degree of oxidation acidization?

The acid defeat of the fat is usually divided into two categories, namely hydrolyzed acid defeats and oxidized acid defeats. The important indicators of measuring fresh oils in foods are the Acid Value (AV) and Peroxide Value (POV).

Acid prices are used to detect the content of free fatty acids accumulated during the hydrolysis of oil and fat, and measure the degree of hydrolysis.

The peroxidine value is used to detect the peroxide content generated during the oxidation acid defeat of oil, and measure the indicator of the degree of oxidation.

Generally speaking, the smaller the acid prices and peroxide values ​​within a certain range, the better the quality, freshness and refinement of the oil. Conversely, the higher the value of acid prices and peroxide, the more serious the degree of acid failure of oil and fat.

National standards for food safety, acid prices,

How is the peroxidine value stipulated?

National standards for food safety stipulate the limited value of acid prices and peroxidine values ​​in foods such as nuts, biscuits, cakes, pastries, breads, puffed foods, fried instant noodles with high oil content. Among them, the maximum amount of acid prices is between 1.0 mg /G-5.0 mg /g, and the maximum limit value range of the peroxidine value is between 0.10 g /100G-4.0 g /100g.

1. Regulations for acid prices in some foods

"National Standard Vegetable Plant Oils" (GB 2716) and "National Standard Nuts and Seed Foods" (GB 19300) and other standards stipulated that the acid prices of edible vegetable oil, nuts and seed foods should be ≤3.0 mg /g.

"National Standard Biscuits of Food Safety" (GB 7100) and "National Standard Food Food" (GB 17401) stipulate that the acid prices of biscuits and oil -containing puffed foods should be ≤5.0 mg /g.

"National Standard Noodles of Food Safety" (GB 17400) stipulates that the acid prices in fried instant noodles should be ≤1.8 mg /g.

2. Regulations for peroxide values ​​in some foods

"Food Safety National Standard Botanical Oil" (GB 2716), "Food Safety Standard Cakes, Bread" (GB 7099), "National Standard Biscuits of Food Safety" (GB 7100), "National Standard Food Foods for Food Safety" (GB 17401) The standards stipulate that the peroxidation value (with fat) shall ≤ 0.25 g/100g.

"National Standard Nuts and Seeds Foods" (GB 19300) stipulates that dry nuts (with fat meters) in cooked nuts and cooked sunflower seeds are not allowed to exceed 0.08 g/100g; Nuts and seeds (except sunflower seeds) should be ≤0.50 g/100g in the oxidation value (with fat).

"Food Safety National Standard Marina Products" (GB 2730) stipulates that ham, bacon, bacon, bacon, fragrant (wax) intestinal peroxide value (fat meter) should ≤ 0.5 g/100g; Value (with fat) should be ≤1.5 g/100g.

"Food Safety National Standard Animal Aquatic Products" (GB 10136) stipulates that salt fish (catfish, catfish, salmon) should be ≤4.0 g/100g in the oxidation value (fat meter), salt -stained fish (excluding includes The peroxidine value (fat meter) in catfish, catfish, salmon) should be ≤2.5 g/100g.

Edible acid prices and oxidation values ​​exceed the standard

What is the harm of food?

Excessive acid prices and oxidation values ​​in foods will affect the flavor and nutritional value of food. The acid prices and peroxidine values ​​in food are within the limited edition of the national standard, and generally do not endanger human health. However, foods with excessive consumption of acid prices and exceeding standards may stimulate digestive tract, cause discomfort, and symptoms such as nausea, vomiting, abdominal pain, and diarrhea. If long -term consumption, it may damage the liver and exacerbate the risk of chronic diseases such as cardiovascular and tumors.

What are the reasons for food prices and peroxide in food?

There are many reasons for food prices and peroxidine values in food.During food processing, the use of spoiled oil ingredients will cause food indicators to exceed the standard.During the food storage process, the temperature and humidity of the environment, direct sunlight or long storage time can accelerate the acid defeat of fat.In addition, in the refining of vegetable oil, the control technology of drying, discoloration, deodorization and other processing processes is not in place, which also causes the cause of the acid prices and oxidation values of edible oil, oil and its products.When buying and eating food

What do you need to pay attention to?

When buying foods with high oil content, you should pay attention to check the production date and shelf life, and do not buy expired foods. For food that is not eaten at a time, in order to avoid food waste, it is recommended to buy independent small packaging foods.Food storage should refer to the requirements explicitly on the food label, such as preserved in a cool and dry environment; a food that has not been eaten at a time, consume it as soon as possible and pay attention to sealed preservation.In the process of consumption, if you discern the odor and other odors, you should avoid eating.(Edit Li Chuang)

Source: Beijing Market Supervision WeChat

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