The term “rancidity” is used to describe two entirely different processes, which are Oxidative rancidity and Hydrolytic rancidity.
- Oxidative rancidity is a condition caused by fat oxidation.
- Oxidative rancidity of fats such as lard, shortenings, salad and cooking oils refers to the undesirable odors and flavors which develop when such products are exposed to the oxygen in the air.
- Hydrolytic rancidity is a condition caused by fat hydrolysis.
- Hydrolytic rancidity refers to the odor that develops when triglycerides are hydrolyzed and free fatty acids are released.
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