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.
Share
Lost your password? Please enter your email address. You will receive a link and will create a new password via email.
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.
When fats and oils undergo oxidation, they react with oxygen in the air, leading to the formation of undesirable products. This process, known as lipid oxidation, results in the breakdown of fats and oils, producing rancid flavors and odors. The unsaturated fatty acids in fats are particularly susceptible to oxidation. Oxygen reacts with the double bonds in these fatty acids, forming peroxides, aldehydes, and other compounds. This not only alters the taste and smell of the fats but also reduces their nutritional value. Antioxidants, such as vitamin E, are often used to inhibit lipid oxidation in food products.