Preventing Rancidity

In the past, cereal manufacturers incorporated predominantly saturated fatty acids such as coconut and palm oils into their products to reduce the risk of rancidity. Public concern over saturated fat and its relationship to blood cholesterol levels has contributed to increasing use of unsaturated oils and new ways of deterring rancidity. One method of inhibiting rancidity consists of packing such items as potato chips, tortilla chips, and other foods high in unsaturated fatty acids in vacuum packs or nitrogen to prevent contact with oxygen.

To prevent rancidity of the oils and fats themselves, there are several protective measures that can be taken. Vegetable oil bottles should be recapped immediately after use to minimize exposure to oxygen. They are best kept in cool, dry places away from air, light, high temperatures, and exposure to metals such as iron and copper. In warmer climates, they fare better in the refrigerator. Storing a bottle of oil on the shelf near the range, where heat is constantly being generated, is not recommended.