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become rancid



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Antioxidant preservatives instead slow oxidation, a chemical process that can cause foods to brown, develop unpleasant flavors, or become rancid.

From Science Daily ● Sep. 20, 2026

The reason it smells and tastes funky is because the omega-3 fatty acids in the seed have become rancid.

From Salon ● Oct. 17, 2021

The resulting oils "have become rancid in the processing," writes Howard.

From Salon ● Oct. 4, 2021

A: No. The milk has been ultrapasteurized, says Sandon, meaning heated to a very high temperature for a short time, so "there's nothing living in it to become rancid or sour."

From Seattle Times ● Aug. 3, 2010

Mineral oils never become rancid in any climate, as they possess no fatty acids.

From Friction, Lubrication and the Lubricants in Horology by William T. Lewis




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