Tag: Hydrolytic rancidity

According to food science, the decomposition of fats or oils by hydrolysis or oxidation is what is formally known as rancidification, which results in unpleasant odors and flavors. Understanding what causes fats to go rancid is essential for preserving food quality, extending shelf life, and ensuring safety in both home kitchens and commercial settings.

Research shows that exposure to air is a primary culprit, causing fats to degrade and develop unpleasant odors and flavors. This process, which explains what makes fat go rancid, is a key concern for maintaining food quality, nutritional value, and safety.

Did you know that polyunsaturated fats are eight times more soluble in oxygen than in water, making them highly susceptible to rancidity? Understanding what are examples of rancid fats is crucial for maintaining both the quality and safety of your diet.