Classification of rancidity in fats:
1. Hydrolytic Rancidity: Occurs when water or enzymes break down fats, leading to a sour taste and smell, like in improperly stored butter.
2. Oxidative Rancidity: Happens when fats react with oxygen, resulting in off-flavors and odors, especially when oils are reused for frying or exposed to metals like copper.
3. Ketonic Rancidity: Caused by molds on oilseeds, producing enzymes that create a musty taste and smell, like when nuts are stored in warm, humid conditions.

Classification of rancidity in fats:
1. Hydrolytic Rancidity: Occurs when water or enzymes break down fats, leading to a sour taste and smell, like in improperly stored butter.
2. Oxidative Rancidity: Happens when fats react with oxygen, resulting in off-flavors and odors, especially when oils are reused for frying or exposed to metals like copper.
3. Ketonic Rancidity: Caused by molds on oilseeds, producing enzymes that create a musty taste and smell, like when nuts are stored in warm, humid conditions.

There are 3 main types of rancidity in fats:

Oxidative: Oxygen reacts with unsaturated fats, causing off-flavors (think nuts).
Hydrolytic: Water breaks down fats, leading to soapy or sour smells.
Microbial: Microbes like bacteria grow, spoiling fats with unpleasant odors.

There are five types of rancidity: oxidative, hydrolytic, enzymatic, photooxidative, and microbial. Oxidative rancidity is caused by the oxidation of unsaturated fatty acids, which leads to the formation of aldehydes and ketones. These molecules are responsible for the unpleasant odor and flavor of rancid foods.

Classification of rancidity in fats:
1. Hydrolytic Rancidity: Occurs when water or enzymes break down fats, leading to a sour taste and smell, like in improperly stored butter.
2. Oxidative Rancidity: Happens when fats react with oxygen, resulting in off-flavors and odors, especially when oils are reused for frying or exposed to metals like copper.
3. Ketonic Rancidity: Caused by molds on oilseeds, producing enzymes that create a musty taste and smell, like when nuts are stored in warm, humid conditions.

Classification of rancidity in fats:
1. Hydrolytic Rancidity: Occurs when water or enzymes break down fats, leading to a sour taste and smell, like in improperly stored butter.
2. Oxidative Rancidity: Happens when fats react with oxygen, resulting in off-flavors and odors, especially when oils are reused for frying or exposed to metals like copper.
3. Ketonic Rancidity: Caused by molds on oilseeds, producing enzymes that create a musty taste and smell, like when nuts are stored in warm, humid conditions.

Classification of rancidity in fats:
1. Hydrolytic Rancidity: Occurs when water or enzymes break down fats, leading to a sour taste and smell, like in improperly stored butter.
2. Oxidative Rancidity: Happens when fats react with oxygen, resulting in off-flavors and odors, especially when oils are reused for frying or exposed to metals like copper.
3. Ketonic Rancidity: Caused by molds on oilseeds, producing enzymes that create a musty taste and smell, like when nuts are stored in warm, humid conditions.

1. Oxidative Rancidity: This occurs when fats react with oxygen in the air, making them taste and smell bad.

2. Hydrolytic Rancidity:This happens when fats break down with the help of water, also causing them to taste and smell bad.

Classification of rancidity in fats:
1. Hydrolytic Rancidity: Occurs when water or enzymes break down fats, leading to a sour taste and smell, like in improperly stored butter.
2. Oxidative Rancidity: Happens when fats react with oxygen, resulting in off-flavors and odors, especially when oils are reused for frying or exposed to metals like copper.
3. Ketonic Rancidity: Caused by molds on oilseeds, producing enzymes that create a musty taste and smell, like when nuts are stored in warm, humid conditions.

Classification of rancidity in fats:
1. Hydrolytic Rancidity: Occurs when water or enzymes break down fats, leading to a sour taste and smell, like in improperly stored butter.
2. Oxidative Rancidity: Happens when fats react with oxygen, resulting in off-flavors and odors, especially when oils are reused for frying or exposed to metals like copper.
3. Ketonic Rancidity: Caused by molds on oilseeds, producing enzymes that create a musty taste and smell, like when nuts are stored in warm, humid conditions.

Classification of rancidity in fats:
1. Hydrolytic Rancidity: Occurs when water or enzymes break down fats, leading to a sour taste and smell, like in improperly stored butter.
2. Oxidative Rancidity: Happens when fats react with oxygen, resulting in off-flavors and odors, especially when oils are reused for frying or exposed to metals like copper.
3. Ketonic Rancidity: Caused by molds on oilseeds, producing enzymes that create a musty taste and smell, like when nuts are stored in warm, humid conditions.

Rancidity in fats can be classified as hydrolytic or oxidative. Hydrolytic rancidity results from the breakdown of triglycerides by water, leading to off-flavors. Oxidative rancidity occurs when fats are exposed to oxygen, resulting in the formation of unpleasant odors and flavors.

Classification of rancidity in fats:
1. Hydrolytic Rancidity: Occurs when water or enzymes break down fats, leading to a sour taste and smell, like in improperly stored butter.
2. Oxidative Rancidity: Happens when fats react with oxygen, resulting in off-flavors and odors, especially when oils are reused for frying or exposed to metals like copper.
3. Ketonic Rancidity: Caused by molds on oilseeds, producing enzymes that create a musty taste and smell, like when nuts are stored in warm, humid conditions.

Classification of rancidity in fats:
1. Hydrolytic Rancidity: Occurs when water or enzymes break down fats, leading to a sour taste and smell, like in improperly stored butter.
2. Oxidative Rancidity: Happens when fats react with oxygen, resulting in off-flavors and odors, especially when oils are reused for frying or exposed to metals like copper.
3. Ketonic Rancidity: Caused by molds on oilseeds, producing enzymes that create a musty taste and smell, like when nuts are stored in warm, humid conditions.

Rancidity in fats can be classified into two main types:

1.Hydrolytic Rancidity: This type of rancidity occurs when fats or oils are exposed to water or moisture, leading to hydrolysis of the ester bonds in triglycerides. This process results in the liberation of free fatty acids and glycerol. Hydrolytic rancidity is often catalyzed by enzymes or microbial activity. Common examples include the rancidity of fats in foods exposed to high humidity or improper storage conditions.

2.Oxidative Rancidity: Oxidative rancidity is the most common type of rancidity and occurs due to the reaction of fats or oils with oxygen in the presence of heat, light, or catalysts (such as metals). This process leads to the formation of oxygen-derived free radicals, which initiate a chain reaction resulting in the oxidation of unsaturated fatty acids. This oxidation process produces off-flavors, odors, and the formation of harmful compounds such as peroxides and aldehydes. Oxidative rancidity is responsible for the deterioration of fats in foods such as nuts, seeds, oils, and fried products when exposed to air, light, or high temperatures.

Both types of rancidity can result in undesirable changes in taste, odor, and nutritional quality of fats and foods containing fats. Proper storage, packaging, and handling techniques can help minimize the occurrence of rancidity and extend the shelf life of fat-containing products.

There are five types of rancidity: oxidative, hydrolytic, enzymatic, photooxidative, and microbial.

The three main types of rancidity in fats and oils are:

Hydrolytic Rancidity: Hydrolytic rancidity occurs when the ester bonds between fatty acids and glycerol in fats and oils are broken down by water or enzymes called lipases.

Oxidative Rancidity: Oxidative rancidity occurs when fats and oils react with oxygen in the air, leading to the formation of oxidative by-products such as peroxides, aldehydes, and ketones. This process, known as lipid oxidation, alters the flavor, aroma, and nutritional quality of the fats and oils, resulting in off-flavors and off-odors.

Ketonic Rancidity: This type is most frequently encountered as a result od action of molds and fungus such as Aspergillus niger , Penicillium glaucum on coconut or other oilseeds The tallowy odour developed maybe due to aldehydes and ketones formed by the action of the enzymes present in the fungi on oils.

Classification of rancidity in fats:
1. Hydrolytic Rancidity: Occurs when water or enzymes break down fats, leading to a sour taste and smell, like in improperly stored butter.
2. Oxidative Rancidity: Happens when fats react with oxygen, resulting in off-flavors and odors, especially when oils are reused for frying or exposed to metals like copper.
3. Ketonic Rancidity: Caused by molds on oilseeds, producing enzymes that create a musty taste and smell, like when nuts are stored in warm, humid conditions.

There are five types of rancidity: oxidative, hydrolytic, enzymatic, photooxidative, and microbial. Oxidative rancidity is caused by the oxidation of unsaturated fatty acids, which leads to the formation of aldehydes and ketones. These molecules are responsible for the unpleasant odor and flavor of rancid foods.

There are 3 main types of rancidity in fats:

Oxidative: Oxygen reacts with unsaturated fats, causing off-flavors (think nuts).
Hydrolytic: Water breaks down fats, leading to soapy or sour smells.
Microbial: Microbes like bacteria grow, spoiling fats with unpleasant odors.

Classification of rancidity in fats:
1. Hydrolytic Rancidity: Occurs when water or enzymes break down fats, leading to a sour taste and smell, like in improperly stored butter.
2. Oxidative Rancidity: Happens when fats react with oxygen, resulting in off-flavors and odors, especially when oils are reused for frying or exposed to metals like copper.
3. Ketonic Rancidity: Caused by molds on oilseeds, producing enzymes that create a musty taste and smell, like when nuts are stored in warm, humid conditions.

There are 3 main types of rancidity in fats:

Oxidative: Oxygen reacts with unsaturated fats, causing off-flavors (think nuts).
Hydrolytic: Water breaks down fats, leading to soapy or sour smells.
Microbial: Microbes like bacteria grow, spoiling fats with unpleasant odors.