Peter Greweling, Culinary Institute of America

Rancidity

Appears in
top 1000Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Chocolates and Confections

By Peter Greweling and Culinary Institute of America

Published 2007

  • About
Degradation of fats due to breaking of fatty acid chains. Rancidity may be caused by oxygen, enzymes, light, heat, or metals. Rancidity can cause off flavors.

© 2007 All rights reserved. Published by Wiley.