Rancidity of fatty foods
Rancidity of fatty foods can be prevented by the following ways:
- Antioxidants are added to foods containing fats and oils to prevent their oxidation. These antioxidants are oxidized first, which slows down the process of rancidity. These are reducing agents. Normally, vitamin C and vitamin E are added as antioxidants.
- Flushing packed food items like chips with an inert gas like nitrogen.
- Storing food in air tight containers. By doing so, the oxygen available for oxidation becomes limited. Hence, oxidation can be prevented.
- By keeping food in refrigerator. Refrigeration slows down the process of rancidity as it prevents the exposure of food to oxygen and slows down the growth of microbes which cause oxidation.