There are two types of rancidity: oxidative rancidity and hydrolytic rancidity. Citric acid and phosphoric acid are added to prevent rancidity in fats. Other antioxidants include butylated hydroxyanisole (BHA)and butylated hydroxytoluene (BHT).
Rancidity is the chemical decomposition of fats, oils and other lipids. There are three basic types of rancidity. Hydrolytic rancidity occurs when water splits fatty acid chains away from the glycerol backbone in glycerides. Oxidative rancidity occurs when the double…
Rancidity can be increased by increasing the temperature and the amount of air and moisture. It can be prevented by storing foods within a short time. Restricting the air and moisture can also prevent rancidity.
Hydrolytic rancidity involves reacting with water to break ester bonds. A fatty acid and glycerol is formed in this process. On the other hand, oxidative rancidity involves oxygen reacting with the C=C double bond of the lipid.
Antioxidants are chemicals which can prevent rancidity or the chemical decomposition of fats and oilsCommon examples are Vitamin 'A', ascorbic acid and lutein(a xanthophyll) which is found in dark green leafy vegetables.
Rancidity is not reversible, so it cannot be overcome. It might be possible to slow it down or prevent it with the use of antioxidants or using oxygen depleters. Cooler or freezer storage may slow the reaction, too.