Cause and prevention of rancidity

When fats and oils present in food ingredients are oxidized by oxygen (air), their oxidation causes the products to have an unpleasant odor and taste. A condition produced by aerial oxidation of fats and oils in foods marked by an unpleasant odor and taste. 

Fats and oils spoil the prepared foods that are kept in them for a long time and make them unfit to eat. The specialty of stale food is that it gives an unpleasant smell and also has an unpleasant taste. that is called the rancidity of food.

image by Pixabay

The development of rancidity of food can be prevented in the following ways

Rancidity can be prevented by adding anti-oxidant - Antioxidant is a substance that prevents, oxidation when oxidant is added to foods, then the fats and oil present in them do not get oxidized easily and hence do not turn rancid. Therefore the food remains good to eat for a much longer time. The two common antioxidants  used in foods to prevent the development of rancidity is

BHA(Butylated Hydroxy Anisole) and BHT (Butylated Hydroxy Toluene) 

Rancidity can be prevented by packaging fats and oil-containing foods in nitrogen gas

The manufacturer of potato chips fills the plastic bags containing chips with nitrogen gas (Unreactive Gas) to prevent the chips from being oxidized and turn rancid.

Rancidity can be retarded by keeping food in a refrigerator -The refrigerator has a low temperature inside it. When the food is kept in a refrigerator the oxidation of fats and oils in it is slowed down due to low temperature. So, the development of rancidity due to oxidation is retarded.

Rancidity can be retarded by storing food in air-tight containers

When food is stored in air-tight containers, then there is little exposure to oxygen, the oxidation of fats and oil present in the food is slowed down and hence the development of rancidity is retarded.

Rancidity can be retarded by storing food away from light

In the absence of light, the oxidation of fats and oil present in food is slowed down and hence the development of rancidity is retarded.