Rosita logo vert full 

cart buy now transparent large 2

Most fat in our bodies and in the food we eat is in the form of triglycerides. Triglycerides make up by far the largest proportion of dietary lipids consumed by humans. When triglycerides are broken down free fatty acids are formed. This can occur during the process of rancidity.

There Are Two Main Forms Of Rancidity:

  1. Hydrolytic Rancidity
  2. Oxidative Rancidity

Hydrolytic rancidity involves the breakdown of triglycerides into their component fatty acids and glycerol. These liberated fatty acids can create a rancid odor and off-flavor when released into the air. Deep-fat frying commonly results in hydrolytic rancidity. The EU insists on measuring free fatty acids (measured as: “% free fatty acids” or “acid value”) because their levels indicate the quality and freshness of an oil.

... read more ...

We use cookies on our website. Some of them are essential for the operation of the site, while others help us to improve this site and the user experience (tracking cookies). You can decide for yourself whether you want to allow cookies or not. Please note that if you reject them, you may not be able to use all the functionalities of the site.