![]() Such excessive microbial growth usually visually renders the food inedible. This normally is accomplished through enzymatic peroxidation, where enzymes found naturally in plant oils and animal fats catalyze reactions between water and oil.Ī third type of fat degradation is microbial rancidity which occurs when enzymes from bacteria, mold or yeast break down the fat. Hydrolytic rancidity, also called hydrolysis or enzymatic oxidation, occurs in the presence of moisture and the absence of air. Thus, the first step for delaying the inevitable is proper packaging and sealing. There’s no way to prevent it completely, only to slow it, and there’s no recovery.įats degrade when fatty acids react with air, moisture or other compounds and break down into free fatty acids and other unstable compounds. Oxidative rancidity, also known as auto-oxidation, occurs in the presence of oxygen. This is when they develop objectionable flavors and odors. ![]() It also contributes to the flavor and texture of the food, while keeping coats shiny.įats readily go rancid if not carefully protected. Fat not only provides energy, it is critical for proper cellular, hormonal and nerve function. These are concentrated forms neutralized for flavor and aroma.Ĭats and dogs require fat in their diets and in greater amounts than humans. Such ingredients often have complex chemical names, such as butylated hydroxyanisole and butylated hydroxytoluene.Īntioxidants may also be delivered through whole foods, namely fruits, vegetables and herbs. They are chemical combinations recognized as being cost-effective preservatives. Synthetic antioxidants, on the other hand, are just that. The two primary roles of antioxidants in pet foods and treats are protecting product quality and supporting animal health. Ingredient legends do not discriminate between the two. Isolated antioxidant ingredients, for example, may be extracted directly from foods, such as ascorbic acid (vitamin C) from citrus however, it is possible to also replicate the structure of vitamins in the laboratory using chemicals, e.g., synthetic vitamins. There are many sources and forms of antioxidants. “An ingredient that contains strategic antioxidant properties may look like a non-natural material because of the required name.” “The Association of American Feed Control Officials requires all animal food to use consistent, approved names for each ingredient,” said Eric Altom, technical nutritionist, animal health and nutrition, Balchem Corp., New Hampton, N.Y. The required nomenclature for antioxidants may also raise eyebrows. These two purposes for antioxidant addition may create confusion for vigilant pet parent label readers. ![]()
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