What type of rancidity occurs in vegetable shortenings and how can it be prevented?

Answer 1

Oxidative rancidity. That is the exposure to oxygen to the shortening results in the off flavor of the shortening once the oxidation becomes significant.(off flavor =rancidity)

One way to prevent it is to keep the shortening as clean as possible. Such as filtering the oil after use in cooking. This will extend the shelf life.

Answer 2

Type Of Rancidity

Answer 3

Exposure to oxygen, light and heat are the greatest factors responsible for rancidity. Oxygen is eight times more soluble in fats than in water and it is the oxidation resulting from this exposure that can cause of rancidity. Light and heat warp the structure of fat, and greatly accelerate its reaction with oxygen.

Prevention methods include refrigeration, storage in air-tight containers of impermeable glass or metal, vacuum sealing, storage in the dark, and anti-oxidant preservatives.