RANCIDITY OF FATS & OILS, TYPES, FACTORS AND PREVENTIVE MEASURES
Similar to all organic substances, fasts do undergo deterioration called rancidity. It is one of the most important degradative change among fats and oils. Rancidity is defined as the un favourable changes in fats which leads to development of unpleasant odours, taste. There are different kinds of rancidity, they are: 1. Oxidative rancidity Oxidative rancidity occurs due to oxidation of fat/oil in the presence of oxygen. it is also named as auto oxidation. The series of reactions involved in oxidation of double bonds, breakage of bonds, rearrangements in fats and results in loss of hydrogen molecules. in this process, the long chain fatty acids degrades to short chain fatty acids and forms end products like are aldehyde epoxides and peroxides leads to off odours and flavours. Unsaturated fatty acids are more likely to undergo oxidative rancidity than saturated fatty acids. The oxidative rancidity of fats mainly composed of three steps: (1) Initiation reaction - The fat...