en.unionpedia.org

Rancidification, the Glossary

Rancidification is the process of complete or incomplete autoxidation or hydrolysis of fats and oils when exposed to air, light, moisture, or bacterial action, producing short-chain aldehydes, ketones and free fatty acids.^[1]

51 relations: Aldehyde, American Oil Chemists' Society, Antioxidant, Autocatalysis, Autoxidation, Butylated hydroxyanisole, Butylated hydroxytoluene, Butyric acid, Catalysis, Chain reaction, Cheese ripening, Chemistry of ascorbic acid, Cusp (singularity), Cutting fluid, Dicarboxylic acid, Distilled water, Double bond, Fat, Fatty acid, Fermentation in food processing, Food preservation, Formic acid, Fuel, Glycerol, Hydrolysis, Hydroperoxide, Hydroperoxide lyase, Ketone, Lipase, Lipid peroxidation, Lipoxygenase, Lubricant, Microorganism, Mold, Odor, Organic redox reaction, Oxygen scavenger, Pasteurization, Preservative, Propyl gallate, Putrefaction, Radical (chemistry), Short-chain fatty acid, Tert-Butylhydroquinone, Tocopherol, Triglyceride, Vitamin, Vitamin C, Vitamin E, Volatility (chemistry), ... Expand index (1 more) »
Edible oil chemistry

Aldehyde

In organic chemistry, an aldehyde is an organic compound containing a functional group with the structure.

See Rancidification and Aldehyde

American Oil Chemists' Society

The American Oil Chemists' Society (AOCS) is an international professional organization based in Urbana, Illinois dedicated to providing the support network for those involved with the science and technology related to fats, oils, surfactants, and other related materials.

See Rancidification and American Oil Chemists' Society

Antioxidant

Antioxidants are compounds that inhibit oxidation (usually occurring as autoxidation), a chemical reaction that can produce free radicals.

See Rancidification and Antioxidant

Autocatalysis

In chemistry, a chemical reaction is said to be autocatalytic if one of the reaction products is also a catalyst for the same reaction.

See Rancidification and Autocatalysis

Autoxidation

Autoxidation (sometimes auto-oxidation) refers to oxidations brought about by reactions with oxygen at normal temperatures, without the intervention of flame or electric spark.

See Rancidification and Autoxidation

Butylated hydroxyanisole

Butylated hydroxyanisole (BHA) is a synthetic, waxy, solid petrochemical.

See Rancidification and Butylated hydroxyanisole

Butylated hydroxytoluene

Butylated hydroxytoluene (BHT), also known as dibutylhydroxytoluene, is a lipophilic organic compound, chemically a derivative of phenol, that is useful for its antioxidant properties.

See Rancidification and Butylated hydroxytoluene

Butyric acid

Butyric acid (from βούτῡρον, meaning "butter"), also known under the systematic name butanoic acid, is a straight-chain alkyl carboxylic acid with the chemical formula.

See Rancidification and Butyric acid

Catalysis

Catalysis is the increase in rate of a chemical reaction due to an added substance known as a catalyst.

See Rancidification and Catalysis

Chain reaction

A chain reaction is a sequence of reactions where a reactive product or by-product causes additional reactions to take place.

See Rancidification and Chain reaction

Cheese ripening

Cheese ripening, alternatively cheese maturation or affinage, is a process in cheesemaking.

See Rancidification and Cheese ripening

Chemistry of ascorbic acid

Ascorbic acid is an organic compound with formula, originally called hexuronic acid.

See Rancidification and Chemistry of ascorbic acid

Cusp (singularity)

In mathematics, a cusp, sometimes called spinode in old texts, is a point on a curve where a moving point must reverse direction.

See Rancidification and Cusp (singularity)

Cutting fluid

Cutting fluid is a type of coolant and lubricant designed specifically for metalworking processes, such as machining and stamping.

See Rancidification and Cutting fluid

Dicarboxylic acid

In organic chemistry, a dicarboxylic acid is an organic compound containing two carboxyl groups.

See Rancidification and Dicarboxylic acid

Distilled water

Distilled water is water that has been boiled into vapor and condensed back into liquid in a separate container.

See Rancidification and Distilled water

Double bond

In chemistry, a double bond is a covalent bond between two atoms involving four bonding electrons as opposed to two in a single bond.

See Rancidification and Double bond

Fat

In nutrition, biology, and chemistry, fat usually means any ester of fatty acids, or a mixture of such compounds, most commonly those that occur in living beings or in food.

See Rancidification and Fat

Fatty acid

In chemistry, particularly in biochemistry, a fatty acid is a carboxylic acid with an aliphatic chain, which is either saturated or unsaturated. Rancidification and fatty acid are Edible oil chemistry.

See Rancidification and Fatty acid

Fermentation in food processing

In food processing, fermentation is the conversion of carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—under anaerobic (oxygen-free) conditions.

See Rancidification and Fermentation in food processing

Food preservation

Food preservation includes processes that make food more resistant to microorganism growth and slow the oxidation of fats.

See Rancidification and Food preservation

Formic acid

Formic acid, systematically named methanoic acid, is the simplest carboxylic acid, and has the chemical formula HCOOH and structure.

See Rancidification and Formic acid

Fuel

A fuel is any material that can be made to react with other substances so that it releases energy as thermal energy or to be used for work.

See Rancidification and Fuel

Glycerol

Glycerol, also called glycerine or glycerin, is a simple triol compound.

See Rancidification and Glycerol

Hydrolysis

Hydrolysis is any chemical reaction in which a molecule of water breaks one or more chemical bonds.

See Rancidification and Hydrolysis

Hydroperoxide

Hydroperoxides or peroxols are compounds of the form ROOH, where R stands for any group, typically organic, which contain the hydroperoxy functional group.

See Rancidification and Hydroperoxide

Hydroperoxide lyase

Hydroperoxide lyases are enzymes that catalyze the cleavage of C-C bonds in the hydroperoxides of fatty acids.

See Rancidification and Hydroperoxide lyase

Ketone

In organic chemistry, a ketone is an organic compound with the structure, where R and R' can be a variety of carbon-containing substituents.

See Rancidification and Ketone

Lipase

In biochemistry, lipase refers to a class of enzymes that catalyzes the hydrolysis of fats.

See Rancidification and Lipase

Lipid peroxidation

Lipid peroxidation, or lipid oxidation, is a complex chemical process that leads to oxidative degradation of lipids, resulting in the formation of peroxide and hydroperoxide derivatives.

See Rancidification and Lipid peroxidation

Lipoxygenase

Lipoxygenases (LOX) are a family of (non-heme) iron-containing enzymes, more specifically oxidative enzymes, most of which catalyze the dioxygenation of polyunsaturated fatty acids in lipids containing a cis,cis-1,4-pentadiene into cell signaling agents that serve diverse roles as autocrine signals that regulate the function of their parent cells, paracrine signals that regulate the function of nearby cells, and endocrine signals that regulate the function of distant cells.

See Rancidification and Lipoxygenase

Lubricant

A lubricant (sometimes shortened to lube) is a substance that helps to reduce friction between surfaces in mutual contact, which ultimately reduces the heat generated when the surfaces move.

See Rancidification and Lubricant

Microorganism

A microorganism, or microbe, is an organism of microscopic size, which may exist in its single-celled form or as a colony of cells. The possible existence of unseen microbial life was suspected from ancient times, such as in Jain scriptures from sixth century BC India. The scientific study of microorganisms began with their observation under the microscope in the 1670s by Anton van Leeuwenhoek.

See Rancidification and Microorganism

Mold

A mold or mould is one of the structures that certain fungi can form.

See Rancidification and Mold

Odor

An odor (American English) or odour (Commonwealth English; see spelling differences) is caused by one or more volatilized chemical compounds that are generally found in low concentrations that humans and many animals can perceive via their sense of smell.

See Rancidification and Odor

Organic redox reaction

Organic reductions or organic oxidations or organic redox reactions are redox reactions that take place with organic compounds.

See Rancidification and Organic redox reaction

Oxygen scavenger

Oxygen scavengers or oxygen absorbers are added to enclosed packaging to help remove or decrease the level of oxygen in the package. Rancidification and oxygen scavenger are food preservation.

See Rancidification and Oxygen scavenger

Pasteurization

In the field of food processing, pasteurization (also pasteurisation) is a process of food preservation in which packaged and unpacked foods (e.g., milk and fruit juices) are treated with mild heat, usually to less than, to eliminate pathogens and extend shelf life. Rancidification and pasteurization are food preservation.

See Rancidification and Pasteurization

Preservative

A preservative is a substance or a chemical that is added to products such as food products, beverages, pharmaceutical drugs, paints, biological samples, cosmetics, wood, and many other products to prevent decomposition by microbial growth or by undesirable chemical changes.

See Rancidification and Preservative

References

[1] https://en.wikipedia.org/wiki/Rancidification

Also known as Oxidized fats, Rancid fat, Rancidity, Rancimat method.

, Warmed-over flavor.

Rancidification, the Glossary

Table of Contents

See also

Edible oil chemistry

References