WHAT IS RANCIDITY? (CBSE 10TH)

RANCIDITY?

Rancid food

Rancidity is the condition in which oils or fats in food get oxidized, leading to an unpleasant smell and taste. It is a type of oxidation reaction.

• When fats and oils are exposed to oxygen, light, or moisture for a long time, they undergo oxidation.
• This leads to the formation of peroxides and other chemicals that make the food smell and taste bad.
• Rancid food is unsafe and unhealthy to eat.

Example:

• Chips, fried snacks, and ghee often become rancid if not stored properly.

• The oily smell from spoiled food is a sign of rancidity.

  How Can Rancidity Be Prevented?

• Using antioxidants:

• Additives like BHA (Butylated hydroxyanisole) or BHT are used in packaged food to slow down oxidation.

• Storing in airtight containers:

• Limits exposure to oxygen.

• Refrigeration:

• Low temperature slows oxidation.

• Vacuum packing:

• Removes air from the packaging.

• Filling with inert gas:

• Nitrogen gas is often filled in chips packets to prevent oxidation.