In 20 15, 38 batches of potatoes and puffed food were randomly selected by Shaanxi Food and Drug Administration, and unqualified samples were detected 1 batch.
The carbonyl price of Angel brand potato chips (tomato flavor) exceeds the standard, and the product is unqualified.
Carbonyl valence, abbreviated as CGV, is the total amount of fatty acids or glycerides containing aldehyde and ketone groups and their polymers produced during the rancidity of oils and fats.
Simply put, it is the accumulation of oxides and carbonyl compounds generated by engine oil oxidation.
Simply put, it's a pot of old oil that keeps frying and frying.
When cooking oil is repeatedly heated at high temperature, it will feel that the viscosity of cooking oil increases and the color deepens.
A series of reactions, such as thermal oxidation, thermal polymerization, thermal cracking and so on, will occur in the frying process of edible oil, forming many degradants such as aldehydes and ketones, some of which are harmful to human health.
Carbonyl value is an identification index of fatty acid rancidity in oils and fats.
In general, the higher the carbonyl value, the higher the degree of fat oxidation, the more harmful substances may be produced, and a large number of rancid foods will cause dizziness and diarrhea.