Talk:Rancidification

message: Wait wait wait, antioxidants are carcinogens now? what happened to them being -anti- carcinogens that captured free radicals? I also disagree with the sentence: "the chemical anti-oxidants are potential carcinogens". In addition to previous contributor rationale, if chemical antioxidants are used that is because very strict regulated scientific procedures have concluded that they are safe. Subject sentence is at the very least misleading. 84.120.135.112 07:11, 10 October 2005 (UTC)
replies: text: While most antioxidants will disable known carcinogens, this doesn't mean that antioxidant products are all necessarily benign. They may just as easily cause damage to the body as well, by unbalancing various systems. For all we know, some very well might have carcinogenic properties themselves. Tyciol 23:59, 20 June 2006 (UTC)
thread_title: Antioxidant carcinogens?

message: As heat accelerates the oxidation reactions that cause fat to go rancid, wouldn't cooking anything with fat in it therefore make the fat inedible? Certain fats seem to be more prone to this than others. From what I can tell, fat oils like olive oil or animal fats are used a lot for cooking, and are stable... do they require higher temperatures or something? This article still doesn't clearly identify exactly what rancidification IS, nor very explicitly the health effects of eating rancid fats. Would rancid fats be comparable or worse than trans-fats or other modified fat products in the diet, for example? Tyciol 23:59, 20 June 2006 (UTC)
thread_title: The effects of cooking on fats

message: In the sentence "A combination of water-soluble and fat-soluble antioxidants is ideal, usually in the ratio of fat to water" seems to indicate based on its ordering that the ratio used would be the percent of water-soluble antioxidants is directly to proportional to the percent of fat in the food, with the ratio of fat-soluble antioxidants being directly proportional to the percent of water in the food. Is this actually the case, it seems a bit counter-intuitive.
If it's not the case just changing "ratio of fat to water" to agree with the order of the first part of the sentence, "ratio of water to fat" would clear it up.--Jay the Despicable 22:59, 13 April 2007 (UTC)
replies: text: That's definately a good idea, it seems like a minor mistake in presentation. The only question is which part to flip around. It's probably better to mention fat first, since water-soluble antixodidants are more like a secondary form of protection. Tyciol (talk) 20:53, 12 June 2008 (UTC)
thread_title: Ratio of antioxidants

message: It would be nice to find referenced material on how to clean gummy rancid oil.  Some suggest using sodium-bicarbonate with antigrease detergent to scrub and to later rince with warm vinegar.  I've not tried this.  Some commercial soaps may also give better results than others (Dawn appears to have some reputation for heavy fat cleaning jobs).  Another possible solution could be trisodium phosphate (TSP)... 76.10.128.192 (talk) 03:30, 22 August 2012 (UTC)
thread_title:  Detergents or cleaning methods 

message: olive oil is significantly degraded by light 78.149.6.220 (talk) 11:31, 30 July 2013 (UTC)
thread_title:  photo oxidation 

message: This passage feels out of place: "A slight degree of rancidity may not be objectionable to consumers, but products which do not seem fresh will not attract repeat purchases. If customers do not return to a product, the long-term effects of a slight degree of rancidity can be very serious."
Not sure that this belongs here in a description of a chemical process -- it feels as if it's from a commercial food preservation textbook. Especially the part about "a slight degree... can be very serious" -- I don't think that this article should be about the potential for sales to fall. Shuaksky (talk) 21:49, 9 September 2014 (UTC)
thread_title:  Hydrolytic rancidity 

message: The lead section of this article does indeed have an introductory sentence that concisely and clearly describes the topic, however it does not include any description of the article's major sections and thus can be expanded to do so. There is also some redundancy in the lead section regarding the "undesirable flavors and odors". Jcorelite (talk) 17:17, 7 September 2021 (UTC)
thread_title:  Lead Section