Harm of exceeding acid value

Introduction: in recent years, more and more foods are found to have acid value exceeding the standard What are the hazards of food acid value exceeding the standard? In the process of frying and frying, the cooking oil used for frying food is heated by high temperature for many hours in the presence of water, air and food residues, and many chemical reactions occur in the oil, including oxidation, hydrolysis, thermal decomposition and polymerization of organic pigments With the prolongation of frying time, the quality of oil in sense, nutrition and efficacy decreased significantly The acid value and peroxide value of oil are increasing It often leads to acid value exceeding the standard, so what are the hazards of acid value exceeding the standard? Acid value: refers to the milligram number of potassium hydroxide needed to neutralize free fatty acids in 1g oil, also known as acid number The unit of acid value: (KOH) / (mg / g) The free fatty acid in the oil reacts with KOH in neutralization The amount of free fatty acid can be calculated from the consumption of KOH standard solution The reaction formula is as follows: rcooh + KOH - rcook + H 2O fresh pure oil obtained with normal raw materials, the acid value is very low, no more than 2-3, and the acid value of edible oil shall not be higher than 5 In general, slight increase of acid value and peroxide value will not damage human health But if the acid value is too high, it will lead to gastrointestinal discomfort, diarrhea and damage to the liver The above is a little common sense about the harm of acid value exceeding the standard In the future, if you find Hara taste in food, you must pay attention to distinguish it Continue to update the common sense editor about acid value exceeding standard If you want to know more about this, please keep an eye on Baibai safety net Editor in charge: Chen miaoqi