I recently made Creme de Abacate and folded in my own whipped creme. I put the left overs in a bowl with an air tight lid with a layer of plastic wrap on top. Next day it not only oxidized to that horrible brown avocado color, the taste had changed completely! Think of sweet fluffy mud! I thought since the abacate had lemon juice in it the color change would be minimal and never did I think the flavor would change completely. Does anyone know a good way do stop the oxidation? And why does guacamole, even if it has turned a little brown the flavor doesn't change? Thank you for any answers or insight you give on this subject!!! ~Giraffic p.s I am new to this site so a big Howdy to everyone!!