Question

State and explain the various methods for preventing or retarding rancidity of food.

Answer 1

1. Rancidity can be prevented by adding antioxidants to foods containing fats and oils. An antioxidant is a substance that inhibits oxidation. Antioxidants function as reducing agents. The addition of antioxidants to foods prevents the oxidation of fats and oils, hence preventing rancidity. Thus, the meals remain food for an extended duration. The two common antioxidants used in food to reduce rancidity are BHA (Butylated Hydroxy-Anisole) and BHT (Butylated Hydroxy-Toluene).
2. Rancidity can be prevented by packaging fat and oil-containing foods in nitrogen gas. When the packaged food is surrounded by the inert gas nitrogen, the absence of oxygen prevents oxidation and subsequent rancidity. The producers of potato chips and similar foods infuse the plastic bags with nitrogen gas to inhibit oxidation and rancidity in the chips.
3. Rancidity can be retarded by keeping food in a refrigerator. The refrigerator maintains a low internal temperature. Refrigeration of food inhibits the oxidation of fats and oils by reducing temperature. The onset of oxidation-induced rancidity is inhibited.
4. Rancidity can be retarded by storing food in air-tight containers. When food is stored in airtight containers, there is minimal exposure to atmospheric oxygen. Reduced oxygen exposure slows the oxidation of fats and oils in food, thereby delaying the onset of rancidity.
5. Rancidity can be retarded by storing foods away from light. In the absence of light, the oxidation of fats and oils present in food is slowed down, and hence the development of rancidity is retarded.