News
Preservatives stop food from going rancid
Published: 12 November 2014
The Montreal Gazette:(by Joe Schwarcz) Open a box of old crackers or potato chips and a smell emerges. It isn鈥檛 pleasant. The same goes for that bottle of oil sitting in the cupboard for months and months. It鈥檚 the smell of rancid fat, the result of 鈥渙xidation.鈥� Simply put, some of the fat molecules have reacted with oxygen causing them to break down and release smaller malodorous molecules.听Read .听
