The reason corresponding to the fact that animal fats and vegetable oils become rancid if exposed to moist, warm air have to be stated. Concept introduction: The process of complete oxidation of oils and fats when they are exposed to moist air is known as rancidity. The occurrence of rancidity in eatable products forms the undesirable odor and taste of the eatable products.

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Chapter 19, Problem 19.63EP

Interpretation Introduction

Interpretation: The reason corresponding to the fact that animal fats and vegetable oils become rancid if exposed to moist, warm air have to be stated.

Concept introduction: The process of complete oxidation of oils and fats when they are exposed to moist air is known as rancidity. The occurrence of rancidity in eatable products forms the undesirable odor and taste of the eatable products.

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