Rancidity is a condition that occurs when fats and oils in food become oxidized due to exposure to air, resulting in an unpleasant flavor and odor. This process is also known as rancidification. Rancidity can occur in any food product that contains oil and fatty acids, which are composed of fats, cholesterol, and steroids. The reaction of rancidity typically occurs in three steps, which are:
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Initiation: This step involves the formation of free radicals, which are highly reactive molecules that can cause damage to the fats and oils in food.
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Propagation: In this step, the free radicals react with the fats and oils, causing a chain reaction that leads to the formation of more free radicals.
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Termination: This step involves the removal of free radicals from the reaction, which stops the chain reaction and prevents further damage to the fats and oils.
To prevent rancidity, food products should be stored in airtight containers to limit exposure to air. Additionally, antioxidants such as vitamin E can be added to food products to prevent oxidation.
