rancidity


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ran·cid·i·ty

(ran-sid'i-tē),
The state of being rancid.

rancidity

[ransid′itē]
the unpleasant taste and smell of fatty foods that have undergone decomposition, liberating butyric acid and other volatile lipids.

rancidity

(răn-sĭd′ĭ-tē)
The condition of being rancid.

rancidity

the state of being rancid.
References in periodicals archive ?
Hearnsberger of Mississippi State University tackled this problem in a study that confirmed that rancidity occurs more rapidly and abundantly in catfish fillet dark meat than in white meat.
This concurs with work of [27] who concluded that among the commonly used vegetable oils, sesame oil is most resistant to oxidative rancidity.
While this may be true, artificial preservatives are not the only way to prevent rancidity.
If the mix pH is too low, various properties of the fluid mix can be affected, such as rancidity control, ferrous corrosion control, and mix stability.
Although nuts are usually flush with antioxidants, suppliers often hedge their bets by flushing the oils with nitrogen in order to eliminate all possible oxygen that later could cause rancidity.
Both studies also established the estrogenicity of BHA, a preservative commonly added to food to retard rancidity.
Abbott Lab's Isomil and Similac powdered formulas have no linolenic acid "because of the technical difficulty of adding it without rancidity," says company spokesperson Jed Weiner.
To prevent rancidity caused by tramp oils, the ionic coolant has an ingredient to fight microorganism growth.
They can be broadly divided into antimicrobial preservatives, which function by inhibiting the growth of bacteria and fungi, and antioxidants, which inhibit the oxidation and prevent rancidity of oils and fats.
Vitiva, Slovenia, offers a new generation of its al-natural preservative, INOLENS 4, for food-grade oils, to protect against rancidity, taste change and colour alteration.
It's best to keep opened jars of natural peanut butter in the refrigerator to prevent rancidity, though this will make the peanut butter hard to spread.
FreshMax[R] absorbers protect foods against colour change, rancidity, loss of nutritional value, and mould growth.