Rancidity

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Rancidity

  1. 1. Rancidity -Chemistry
  2. 2. Rancidity • Condition reached in certain food as the lipid material (fat) undergoes oxidation reactions producing aldehydes, hydroxyl acids, keta acids, and other compounds which are responsible for the odor and off-flavor producing stale food • Factors causing rancidity– Light – Oxygen – trace elements (ie. Iron, zinc) – salt – water – bacteria – molds
  3. 3. Food high in lipids • Potato chips • Butter • Meat • Cod-liver oil • Dry fruits
  4. 4. Potato chips • Ingredients : – – – – – – – – – Potato Edible vegetable oil Spices & Condiments Salt Black salt Sugar Tomato powder Citric acid Tartaric acid
  5. 5. Butter • Ingredients : – Butter – Common salt – Permitted natural color (Annatto)
  6. 6. Meat • Ingredients : – Meat – Water – Soya protein – Bread crums – Edible common salt – Spices – Edible vegetable oil
  7. 7. Cod liver oil • Ingredients : – Cod liver oil – Glycerin – Gelatin – water
  8. 8. Dry fruits • Ingredients : – Dry roasted nuts – Sea salt – Gum acacia – Rice syrup – Cane sugar
  9. 9. Harmful effects of rancid food • Rancid fat can destroy vitamins, which could lead to deficiency – Anemia – hair loss – Dermatitis • diarrhea • kidney and liver bleeding • gastric papilloma • reproductive failure and loss of offspring • cancer
  10. 10. Prevention Using inert gases in packaging • Antioxidants are added to some foods to slow down oxidative deterioration – BHA—Butylated Hydroxy-Anisole – BHT—Butylated Hydroxy-Toluene Using antioxidants Refrigeration Ways to prevent rancidity (BHA, BHT) • Vacuum packaging to keep oxygen out • Adding inert gas such as nitrogen to the bag to replace the oxygen • Refrigeration will reduce the rate of most reactions that take part in rancidity • Packing food protected from light Vacuum packaging Storing in a dark place
  11. 11. Thank you By:- Rachit Bhalla X-B

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