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1. Having the disagreeable odor or taste of decomposing oils or fats; rank.
2. Repugnant; nasty: rancid remarks.

[Latin rancidus, from rancēre, to stink, be rotten.]

ran·cid′i·ty (ran′cid·ness) n.
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.rancidity - the state of being rancid; having a rancid scent or flavor (as of old cooking oil)
decay - an inferior state resulting from the process of decaying; "the corpse was in an advanced state of decay"; "the house had fallen into a serious state of decay and disrepair"
Based on WordNet 3.0, Farlex clipart collection. © 2003-2012 Princeton University, Farlex Inc.


[rænˈsɪdɪtɪ] N rancidness [ˈrænsɪdnɪs] Nrancidez f, ranciedad f
Collins Spanish Dictionary - Complete and Unabridged 8th Edition 2005 © William Collins Sons & Co. Ltd. 1971, 1988 © HarperCollins Publishers 1992, 1993, 1996, 1997, 2000, 2003, 2005


, rancidness
nRanzigkeit f
Collins German Dictionary – Complete and Unabridged 7th Edition 2005. © William Collins Sons & Co. Ltd. 1980 © HarperCollins Publishers 1991, 1997, 1999, 2004, 2005, 2007
References in periodicals archive ?
The market Pyrogallol is increasing rapidly in the food packaging industry as it contains the property of prevention of rancidity of food.
An investigation later found that many of the complaints were related to rancidity and putrid tastes in the products, Wei said.
Food preservatives are added to foods for a variety of reasons, such as extending product shelf-life by preventing growth of undesirable microbes (bacteria, yeast, and mold) and/or preventing rancidity. Preservatives also help retain flavor, texture, visual appearance, color, and nutrient content.
Anti-oxidants are substances that prolong the shelf life of food by delaying the oxidation process and preventing the degradation and rancidity of unsaturated fats and oils in it.
Processed-food producers quickly realized the young fat's potential to stave off rancidity and, as a consequence, lengthen shelf life.
The remaining oil is then taken to a series of vessels where it is treated with acids, alkalis and other chemicals to neutralize any remaining hexane and to remove the free fatty acids, the rancidity and the odour.
'If you go back and see the Mediterranean region, olive oil was also in use even in ancient times.' According to him, oil is taken to a sequence of vessels in which it is treated with acids, alkalis and other chemical compounds to neutralize any last hexane and to remove the free fatty acids, the rancidity and the odor.
For this purpose, the effect of tomato waste powder (TWP) at different replacing levels (2, 4 and 8 %) on the physico-chemical, rancidity and organoleptic properties of cookies at storage intervals of 0, 15, 30 and 45 days were evaluated.
As an existing method to measure oil rancidity, physicochemical titration is widely used to measure the acid value, peroxide value, and so forth.
The acid index, indicative of hydrolytic rancidity, the peroxide index, which indicates the oxidation degree of a product or the oxidative rancidity and the iodine index (Wijs) were determined according to methodology recommended by IAL (2008).
However, challenges in preventing the onset of rancidity have increased when these analogues of human milk fat are incorporated into actual food systems, such as a ready-to-feed infant formula.
Hexanal and peroxide, markers for rancidity, were detected in tortilla chips and composite food samples from the lunch.