Rancidity

Deterioration of fats and oils has been a major problem since ages ago. This deterioration or degradation of fats is termed as 'ancidity'. Rancidity is a natural process affecting oils. There are two basic types or causes of rancidity that cause and/or contribute to the degradation of oils: oxidative and hydrolytic. Oxidative rancidity, known as autoxidation, occurs when oxygen is absorbed from the environment. Hydrolytic rancidity, also called hydrolysis or enzymatic oxidation, occurs in the absence of air, but with moisture present. Another degradation process is 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 odors and flavors. In addition, there are other contributing factors that can significantly speed up the rancidity process, including: temperature, time, light, water, catalysts. During rancidity, these fats degrade to the point of becoming either unpalatable or unhealthy to ingest. Ingestion of rancid fats has been linked to the development of many diseases, including atherosclerosis, cataracts, diarrhea, kidney disease and heart disease, and can cause cellular membrane damage and carcinogenesis. Therefore, it's imperative to have a clear grasp about the degree of rancidity of the food for protecting human health.

As a leading global food analysis services company, Alfa Chemistry provides incredible services and credible results. Alfa Chemistry is your one-stop-shop laboratory to perform rancidity testing of lipids (fats and oils) according to quality standards.

Alfa Chemistry's rancidity testing:

Peroxide Value (PV)

Anisidine Value (AnV)

TBA Rancidity (TBAR)

Free Fatty Acids (FFA)

Oxidative Stability Index

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