- Rancidity is a very general concept that refers to the food spoilage in the most general sense in such a manner it becomes unacceptable for eating.
- Food becomes rancid because for this cause, the fats and oils inside them are oxidized and the smell and taste of the food varies.
- Oil becomes rancid because of the decay of the fats it includes, or milk is often rancid because it is not heated in a humid environment, and so on.
How can we prevent rancidity?
- Antioxidants are chemicals introduced to food that contains fats and oils in order to slow or prolong the development of rancidity. Natural antioxidants are ascorbic acid and tocopherols, while butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) are synthetic antioxidants.
- Nitrogen is flushed into a packet of chips or foods that contain fats and oils. It is because nitrogen functions as an antioxidant and this packaging is meant to prevent oxidation of food products.
- Keeping food in the refrigerator and in a closed container we can prevent rancidity.