Shakespeare0856
There are two basic types or causes of rancidity that contribute to the degradation of stored edible oils: These are: 1- Oxidative rancidity, known as autoxidation, occurs when oxygen is absorbed from the environment. 2- Hydrolytic rancidity, also called hydrolysis or enzymatic oxidation, occurs in the absence of air, but with moisture present. And the third one, 3- Microbial rancidity, in which micro-organisms such as bacteria, molds and yeast use their enzymes to break down chemical structures in the oil, producing unwanted odours and flavours.
Shakespeare0856
Lypolytic rancidity is the spoilage of uncooked foods as a result of hydrolysis of fats to free fatty acids on storage by the action of lipase either from bacteria or naturally present in the food.
Answers & Comments
1- Oxidative rancidity, known as autoxidation, occurs when oxygen is absorbed from the environment.
2- Hydrolytic rancidity, also called hydrolysis or enzymatic oxidation, occurs in the absence of air, but with moisture present.
And the third one,
3- Microbial rancidity, in which micro-organisms such as bacteria, molds and yeast use their enzymes to break down chemical structures in the oil, producing unwanted odours and flavours.
Hope this helps!!!
Include hydrolytic oxidative and microbial rancidity.