Information about Rancidification

Rancidification is the decomposition of fats and other lipids by hydrolysis or oxidation, or both. Hydrolysis will split fatty acid chains away from the glycerol backbone in glycerides. These free fatty acids can then undergo further auto-oxidation. Oxidation primarily occurs with unsaturated fats by a free radical-mediated process. These chemical processes can generate highly reactive molecules in rancid foods and oils, which are responsible for producing unpleasant and noxious odors and flavors. These chemical processes may also destroy nutrients in food. Under some conditions, rancidity, and the destruction of vitamins, occurs very quickly.

Antioxidants are often added to fat-containing foods in order to retard the development of rancidity due to oxidation. Natural anti-oxidants include flavonoids, polyphenols, ascorbic acid (vitamin C) and tocopherols (vitamin E). Synthetic antioxidants include butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), propyl 3,4,5-trihydroxybenzoate also known as propyl gallate and ethoxyquin. The natural antioxidants tend to be short-lived, so synthetic antioxidants are used when a longer shelf-life is preferred. The effectiveness of water-soluble antioxidants is limited in preventing direct oxidation within fats, but is valuable in intercepting free-radicals that travel through the watery parts of foods. A combination of water-soluble and fat-soluble antioxidants is ideal, usually in the ratio of fat to water.

Additionally, rancidification can be decreased, but not completely eliminated, by storing fats and oils in a place with little exposure to oxygen or free radicals, low temperature, and away from light, since light and heat accelerate the rate of reaction of fats with oxygen.

Fat

Fat may refer to:

Fat, a group of compounds that are generally soluble in organic solvents and largely insoluble in water
Adipose tissue, an anatomical term for loose connective tissue composed of adipocytes

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Lipids can be broadly defined as any fat-soluble (hydrophobic), naturally-occurring molecules. The term is more-specifically used to refer to fatty-acids and their derivatives (including tri-, di-, and monoglycerides and phospholipids) as well as other fat-soluble sterol-containing
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:Not to be confused with electrolysis

Hydrolysis is a chemical reaction or process in which a chemical compound is broken down by reaction with water.^[1]^[2] This is the type of reaction that is used to break down polymers.
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Redox (shorthand for reduction/oxidation reaction) describes all chemical reactions in which atoms have their oxidation number (oxidation state) changed.

This can be either a simple redox process such as the oxidation of carbon to yield carbon dioxide, or the
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Types of Fats in Food

Unsaturated fat
Monounsaturated fat
Polyunsaturated fat
Trans fat
Omega: 3, 6, 9

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Glycerol is a chemical compound with the formula HOCH₂CH(OH)CH₂OH. This colorless, odorless, viscous liquid is widely used in pharmaceutical formulations.
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Glycerides, more correctly known as acylglycerols, are esters formed from glycerol and fatty acids.

Glycerol has three hydroxyl functional groups which can be esterified with one, two or three fatty acids to form monoglycerides, diglycerides and triglycerides.
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Types of Fats in Food

Unsaturated fat
Monounsaturated fat
Polyunsaturated fat
Trans fat
Omega: 3, 6, 9

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radicals (often referred to as free radicals) are atomic or molecular species with unpaired electrons on an otherwise open shell configuration. These unpaired electrons are usually highly reactive, so radicals are likely to take part in chemical reactions.
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macronutrients and those needed in relatively small quantities are called micronutrients.

See healthy diet for information on the role of nutrients in human nutrition.

Types of human nutrients

Macronutrients are defined in several different ways.
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A vitamin is a nutrient that is an organic compound required in tiny amounts for essential metabolic reactions in a living organism.^[1] The term vitamin
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Antioxidant is a molecule capable of slowing or preventing the oxidation of other molecules. Oxidation is a chemical reaction that transfers electrons from a substance to an oxidizing agent.
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flavonoid refers to a class of plant secondary metabolites. According to the IUPAC nomenclature,^[1] they can be classified into:

flavonoids, derived from 2-phenylchromen-4-one (2-phenyl-1,4-benzopyrone) structure
isoflavonoids

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Polyphenols are a group of chemical substances found in plants, characterized by the presence of more than one phenol group per molecule. Polyphenols are generally further subdivided into hydrolyzable tannins, which are gallic acid esters of glucose and other sugars; and
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Ascorbic acid is an organic acid with antioxidant properties. Its appearance is white to light yellow crystals or powder. It is water soluble. The L-enantiomer of ascorbic acid is commonly known as vitamin C.
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Tocopherol, known as vitamin E, describes a series of organic compounds consisting of a methylated phenols. The various derivatives are also vitamin E. Vitamin E is a fat-soluble antioxidant.
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Butylated hydroxyanisole (BHA) is a mixture of two isomeric organic compounds, 2-tert-butyl-4-hydroxyanisole and 3-tert-butyl-4-hydroxyanisole. It is prepared from 4-methoxyphenol and isobutylene. It is a waxy solid that exhibits antioxidant properties.
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Butylated hydroxytoluene (BHT) is the organic compound with the formula MeC₆H₂(CMe₃)₂OH (Me = methyl). This lipophilic (fat-soluble) phenol is primarily used as an antioxidant food additive (E number E321) as well as in cosmetics,
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Propyl gallate, or propyl 3,4,5-trihydroxybenzoate is an ester formed by the condensation of gallic acid and propanol. It is an antioxidant added to foods containing oils and fats to prevent oxidation. As a food additive, it is used under the E number E310.
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Ethoxyquin is a quinoline-based antioxidant used as a food preservative and a pesticide (under commercial names such as "Stop-Scald"). It is commonly used as a preservative in pet foods to prevent the rancidification of fats.
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Food preservation is the process of treating and handling food in such a way as to stop or greatly slow down spoilage to prevent foodborne illness while maintaining nutritional value, density, texture and flavor.
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Putrefaction is the decomposition of animal proteins, especially by anaerobic microorganisms, described as putrefying bacteria. Decomposition is a more general process. Putrefaction usually results in amines such as putrescine and cadaverine, which have a putrid odor.
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Fermentation typically refers to the conversion of sugar to alcohol using yeast under anaerobic conditions. A more general definition of fermentation is the chemical conversion of carbohydrates into alcohols or acids.
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Rancidification

See also

Fat

Types of human nutrients