Rancidity
Rancidity
Rancidity (/rænˈsɪdɪti/) is a term used to describe the process and condition where food containing fat deteriorates due to the oxidation of fats and oils. This process results in unpleasant odors and flavors, often rendering the food unfit for consumption.
Etymology
The term "rancidity" originates from the Latin word "rancidus", which means "stinking, rank, or offensive". It was first used in English in the early 17th century to describe the unpleasant smell or taste of food.
Types of Rancidity
There are two main types of rancidity: Hydrolytic rancidity and Oxidative rancidity.
- Hydrolytic rancidity occurs when water splits fatty acid chains away from the glycerol backbone in glycerides. This process is commonly referred to as hydrolysis or lipolysis.
- Oxidative rancidity is a process that occurs when the double bonds of an unsaturated fatty acid react chemically with oxygen. This reaction can be catalyzed by heat, light, and metal ions, or it can occur by an enzymatic process.
Prevention of Rancidity
Prevention of rancidity is crucial in the food industry. Methods include Refrigeration, Antioxidants, Packaging, and Food processing techniques.
- Refrigeration slows down the chemical reactions that cause rancidity.
- Antioxidants are substances that can prevent or slow damage to cells caused by free radicals, unstable molecules that the body produces as a reaction to environmental and other pressures.
- Packaging can help to prevent exposure to oxygen, light, and heat, all of which can accelerate the process of rancidity.
- Food processing techniques such as vacuum packing and the use of nitrogen gas can also help to prevent rancidity.
Related Terms
External links
- Medical encyclopedia article on Rancidity
- Wikipedia's article - Rancidity
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