The process of autoxidation and the resulting determination in flavor of fats and fatty foods are often described by the term rancidity.
Moisture appears to prevent or inhibit fat autoxidation, perhaps by inhibiting the absorption of oxygen.
In the preparation of dehydrated foods, it has been observed that moisture levels of optimal stability vary with the type of product. These levels range from 6% moisture for starchy foods to trace moisture for high –sugar-foods.
The protective effect of moisture is thought to occur by decreasing the catalytic activity of trace metals, by quenching free radicals and y promoting non-enzymatic browning, which produces compounds with antioxidant activities.
When moisture content is higher than the value at the monolayer, the solvent and mobilization properties of water become more important and the catalyst present are more easily mobilized and possible swelling of solid matrix exposes new catalytic site, making oxidation rates even higher.
Moisture affecting the autoxidation of fats
