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Rancidity, condition produced by aerial oxidation of unsaturated fat present in
foods and other products, marked by unpleasant odour or flavour. When a fatty ...
Antioxidant (chemical compound)
Retarding autoxidation delays the appearance of such undesirable qualities as
rancidity in foods, loss of elasticity in rubbers, and formation of gums in gasolines
Preservative (food processing)
Antioxidants (e.g., butylated hydroxytoluene, or BHT) retard the development of
rancidity produced by oxidation in margarine, shortening, and a variety of foods ...
Antioxidants are usually added to lard and shortenings to protect against
rancidity. Lard is also used in pharmacy and perfumery to make ointments and ...
Chain reaction (chemistry)
Examples from chemistry are burning a fuel gas, the development of rancidity in
fats, “knock” in internal-combustion engines, and the polymerization of.
Cocoa butter (food)
One of the most stable fats known, cocoa butter contains antioxidants that
discourage rancidity and allow storage life of two to five years. Its use with other
Jul 23, 2019 ... ... leaving the albuminous curd and water that favour the growth of organisms
promoting rancidity; thus, anhydrous butterfat does not become.
Food preservation - Fungi
These products result in the development of rancid off-flavours. In addition to
promoting rancidity, the free radicals and peroxides produced in these reactions
Alkoxy radical (chemistry)
... to form stable, nonpropagating products (termination). These products result in
the development of rancid off-flavours. In addition to promoting rancidity, the…
Trans fat (food product)
Products containing unsaturated fats were susceptible to rancidity upon exposure
to air, resulting in a short shelf life. Therefore, a stable form of unsaturated fat ...