What are the types of Rancidity?

There are three types of Rancidity. They can be classified as follows:

1. Hydrolytic Rancidity:-

In some fats, there exist the predominance of short-chain fatty acids. The LIPASE enzyme can breakdown the linkage between glycerol and fatty acid. A few fatty acids (when not bound to the glycerol) contain flavour that in high concentration is undesirable (same as in Butter). Long time storage at unrefrigerated temperatures, butter contamination with microbes producing lipases, and more can accelerate hydrolytic Rancidity.

2. Oxidative Rancidity:-

The large unsaturated fatty acids are more susceptible to oxidation. The oxidation products are given as aldehydes, ketones, and related ones that can give off-flavour at high temperature (exposure to air, cooking, and some chemical contaminants can accelerate oxidation).To reduce the oxidation, antioxidants are added to the oils.

3. Microbial Rancidity:-

This type of Rancidity takes place when the microorganisms such as bacteria use their enzymes to break down chemical structures of fat.