Rancidity

Rancidity

• 1.
  Rancidity -Chemistry
• 2.
  Rancidity • Condition reachedin 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.
  Food high inlipids • Potato chips • Butter • Meat • Cod-liver oil • Dry fruits
• 4.
  Potato chips • Ingredients: – – – – – – – – – Potato Edible vegetable oil Spices & Condiments Salt Black salt Sugar Tomato powder Citric acid Tartaric acid
• 5.
  Butter • Ingredients : –Butter – Common salt – Permitted natural color (Annatto)
• 6.
  Meat • Ingredients : –Meat – Water – Soya protein – Bread crums – Edible common salt – Spices – Edible vegetable oil
• 7.
  Cod liver oil •Ingredients : – Cod liver oil – Glycerin – Gelatin – water
• 8.
  Dry fruits • Ingredients: – Dry roasted nuts – Sea salt – Gum acacia – Rice syrup – Cane sugar
• 9.
  Harmful effects ofrancid 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.
  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.
  Thank you By:- RachitBhalla X-B