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Ozonation is a process that involves treating a substance with ozone, a highly reactive form of oxygen, to produce a desired effect. Oil ozonation, specifically, is a process where ozone is used to treat various types of oils, including vegetable oils, to improve their quality and increase their shelf life.
During the ozonation process, ozone gas is bubbled through the oil, causing a reaction that results in the formation of reactive oxygen species. These reactive species can react with and break down various compounds in the oil, including free fatty acids, which can cause the oil to spoil and develop off flavors and odors.
By breaking down these compounds, oil ozonation can help improve the quality and shelf life of the oil, making it more stable and resistant to rancidity. Additionally, ozonation can also increase the oil’s oxidative stability, making it more resistant to oxidation and the formation of harmful compounds.
Oil ozonation is a relatively new process and is still being studied for its potential benefits and drawbacks. While it has been shown to be effective in improving the quality and stability of certain types of oils, it can also have some negative effects on the nutritional quality and flavor of the oil. As with any food processing method, it is important to carefully evaluate the potential benefits and risks before using ozonation on a large scale.