Fats and oils become rancid due to oxidation, which alters their chemical composition, leading to changes in smell and taste.

Chips manufacturers flush bags of chips with gases like nitrogen to displace the oxygen inside the packaging. By reducing the oxygen content, they inhibit the oxidation of the fats and oils present in the chips, thus extending their shelf life ...

Air-tight containers create a barrier that limits the exposure of food to oxygen in the air. Since oxygen is a key factor in the oxidation process, minimizing its contact with fats and oils helps slow down the oxidation reaction, preserving ...

Antioxidants are substances added to food containing fats and oils to prevent or slow down oxidation. They work by scavenging free radicals, which are reactive molecules that initiate oxidation reactions, thereby preserving the freshness and quality of the food.

When fats and oils undergo oxidation, they become rancid, resulting in changes in their smell and taste. This process alters the quality of the food product, making it undesirable for consumption.