Fats and oils become rancid due to oxidation, which alters their chemical composition, leading to changes in smell and taste.
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Fats and oils become rancid due to oxidation, which alters their chemical composition, leading to changes in smell and taste.
Fats and oils become rancid over time due to a process called lipid oxidation. This occurs when the fatty acids in fats and oils react with oxygen in the air, leading to the breakdown of the lipids. Factors such as exposure to heat, light, and moisture can accelerate this process. As a result of lipid oxidation, the fats and oils develop off-flavors, odors, and a deterioration in quality, making them rancid. Antioxidants can slow down this process by inhibiting the oxidation reactions, extending the shelf life of fats and oils.