On the Loss of Iodine Value in Iodine Salt in Different Cooking Conditions

There exists the phenomenon of loss of iodine value in iodine salt to some extent in different cooking conditions. The experimental results show that the heating time, acid value and the kinds of used oil give influence on the loss of iodine while dishes are cooked. If we put iodine salt into the dish at the beginning of frying, the preserving rate of iodine is only 12. 56%. If we put it while the cooking is in process, the preserving rate is 66.11%. However, the rate could reach 92.06% if put it while the dish is almost done. The addition of vinegar in the course of cooking makes the preserving rate of iodine lower to 39.70% , but the rate will reach 59.86% without adding vinegar. The loss of iodine while animal fat is used in cooking will be higher than that while vegetable oil is used. In the former case the preserving rate will only be 5.23%.