Hydrolytic Rancidification is splitting of fats by water. Water splits fatty acid chains and this splitting occurs away from the glycerol backbone in triglycerides.
Oxidative Rancidification is cleavage of double bonds of unsaturated fatty acids caused through oxygen degradation in air. Oxidative rancidity in fat depends on initiators, oxygen, fatty acid composition, temperature, antioxidant, comminution and cooking.
Microbial rancidity is breaking of fats using enzymes of microorganisms such as lipase.
Rancidity is found to be happened due to disorganized storage conditions. This makes various chemical formulas in the food to change, ultimately derived in a spoiled food.
Browning is the process of becoming brown coloration in food items. Enzymatic browning is a chemical process. It involves enzymes. The result is creation of melanin and other compounds which cause brown colour. The enzymatic browning normally requires exposure to oxygen. Not only enzymes cause browning, the variations of water activity too cause non-enzymatic browning.
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