Racial Harmony Day - Food

Singapore is a multicultural society with our cuisine being one of the most indicative features of ethnic diversity in Singapore. Singaporean food is influenced by Malay, Chinese and Indian styles of cooking and this phenomenon makes the cuisine of Singapore a cultural attraction. Yet, with Singapore hot and humid weather, there is a high risk of food spoilage if we do not store our food under proper conditions.
In conjunction with Racial Harmony Day, Science Is Everywhere will begin our blog with the science behind the need for good storage of food so that we can keep our delicious food safe for consumption.

Foods with coconut derivatives turn rancid quickly. This is due to the high oil content in coconut (or coconut water or coconut milk). Oils are made up for glycerol and 3 fatty acid chains. [Recall: digestion of fats]

Rancidification is the chemical decompositio of fats, oils and other lipids. When this happens in food, undesirable odors and flavors can result.

When rancidification occurs, water splits fatty acid chains away from the glycerol backbone in triglycerides (fats and oils). Usually this hydrolysis process goes unnoticed, since most fatty acids are odourless and tasteless. However, when the triglyceride is derived from short chain fatty acids, the released carboxylic acid can confer strong flavours and odours!

Oxidative rancidification can also occur when the triglycerides are exposed to oxygen in the air. This releases strong-smelling, volatile aldehydes and ketones.

Here are some information about the fatty acids found in coconut oil:

Common Name	Carbon Atoms	Double Bonds	Scientific Name	Sources
Butyric acid	4	0	butanoic acid	coconut oil
Caproic Acid	6	0	hexanoic acid	coconut oil
Caprylic Acid	8	0	octanoic acid	coconut oil

Storage:
Food containing coconut milk or shredded coconut must be refrigerated if it is not consumed immediately. They should be kept in an air- and moisture-proof container to prevent hydrolytic and oxidative rancidification.

Coconut milk is a common ingredient in many South Indian, Thai, Malay and Peranakan cuisines in Singapore. 

The next time you purchase any of the above food items, do remember to consume it quickly, or store it properly so that you can enjoy the food without the risk of diarrhoea!