Rancidity

Rancidity refers to the unpleasant smell or taste of decomposed oils or fats. This process can be categorized into two types: Hydrolytic rancidity and Oxidative rancidity.

Hydrolytic rancidity

Hydrolytic rancidity occurs when water splits fatty acid chains away from the glycerol backbone in glycerides. These free fatty acids can then undergo further decomposition.

Oxidative rancidity

Oxidative rancidity, the most common form of rancidity, typically occurs in unsaturated fats. The double bonds of an unsaturated fatty acid can undergo cleavage, leading to the formation of aldehydes and ketones, which contribute to the unpleasant odor and taste.

Prevention

Rancidity can be prevented by storing fats and oils in a cool, dry, dark place and by limiting exposure to oxygen. Antioxidants can also be added to fats and oils to prevent rancidity by neutralizing the free radicals that cause oxidative rancidity.

Health effects

Consuming rancid fats and oils can lead to various health problems, including heart disease, cancer, and cellular damage.

See also

• Food spoilage
• Food preservation
• Lipid peroxidation

Rancidity Resources
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