When fats and oils are oxidised, they become:
Rancid
The correct answer is Rancid.
This can also cause off-flavours, particularly in butter and other dairy fats where short-chain fatty acids are released. Saturated Fats: Fats and oils with more unsaturated fatty acids (having double bonds) are generally more prone to oxidative rancidity than those with saturated fatty acids (having no double bonds). Understanding the oxidation process helps in proper storage and handling of food containing fats and oils to maintain their quality and safety.
Similar Questions
Which amino acid is essential for healthy skin and teeth, as it is a component of tooth enamel, collagen and elastin?
Vinegar can be used as food preservative due to the presence of _________.
Which compound is used to remove skins from tomatoes, potatoes and other fruits and vegetables for canning and as an ingredient in food preservatives, which helps prevent the growth of mold and bacteria in food?
How is the molecular weight of a fatty acid determined?
What is the result when a metal is attacked by a substance such as acid?
On the pH scale, we can measure pH from 0 (very acidic) to ______ (very alkaline).
Which of the following contains oxalic acid?
Important Questions from Equilibrium
What is the pH of a solution prepared by dissolving $0.0025$ moles of $HNO_3$ in $250\,mL$ of water?
Which species acts as acid like behaviour in the following reaction?
\(HPO_4^{2-}+NH_4^{1+}\rightarrow H_2PO_4^{1-}+NH_3\)
Aqueous solution of CH 3COONa is:
pH of a neutral solution is ___________.
A stain of curry on a white cloth become reddish brown when soap is used because the soap is:
