An Overview of Testing for Rancidity in Fats and Oils

Most food is perishable and in the natural course of events becomes inedible quickly. Food spoilage mainly occurs as a result of a chemical reaction, or through microbial action, or a combination of the two.

This paper will discuss the two types of rancidity and the methods used by the laboratory to identify the level and type of rancidity in oil samples, or in fats and oils extracted from food.