Claire Koelsch Sand

Off-flavors and odors that decrease shelf life can result from the lipid oxidation of unsaturated fats and oils in foods, including beef jerky, crackers, chips, nuts, and bakery goods. Recent trends in using more unsaturated than saturated lipids mean more foods are now prone to lipid oxidation.

Packaging, however, can help combat these issues by stalling the origination and propagation of oxidation. Inhibiting oxidation origination can be accomplished by removing the O2 within the package heads…

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About the Author

Claire Koelsch Sand, PhD, contributing editor, is CEO of Packaging Technology and Research and Adjunct Professor at Michigan State University and California Polytechnic State University ([email protected]).