Rancidity

Rancidity is when fats or oils in food go bad and develop an unpleasant taste or smell. It happens because of chemical reactions that change the fats. There are two main types:

1. Oxidative Rancidity: This occurs when fats or oils react with oxygen in the air. It's like when you cut an apple and leave it out; it turns brown because of oxygen exposure. Similarly, fats can become rancid when exposed to oxygen. For example, if you leave a bottle of cooking oil open for too long, it might start to smell bad and taste off.

2. Hydrolytic Rancidity: This happens when fats react with water. Imagine leaving a bag of potato chips open in a humid environment; they get soggy and taste weird. In a similar way, fats in food can react with water, leading to rancidity. An example is when nuts become stale and taste bad due to moisture exposure.

To prevent rancidity, it's important to store fats and oils in airtight containers, away from light and heat, and consume them within their recommended shelf life.