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Agro IndustriesShea Butter Manufacturer, Nigeria
Glossary

Rancidity

Also written as: rancid, off-flavour, oxidative rancidity, hydrolytic rancidity

Summary

Rancidity is the off-odour and off-flavour a fat develops as it degrades, either by hydrolysis (lipase and water release free fatty acids) or by oxidation (oxygen attacks unsaturated bonds). In shea butter it is tracked through free fatty acid and peroxide value.

Hydrolytic rancidity is decided before pressing by kernel handling; oxidative rancidity is decided after, by cool, dark, sealed storage with low headspace. Refining removes the symptoms — odour and free fatty acid — but not the history; a deodorised butter can still oxidise fast if peroxide value was already high.

Free Fatty Acid (FFA)

Free fatty acid (FFA) is the share of a fat's fatty acids that have broken away from their…

Peroxide Value (PV)

Peroxide value (PV) measures the primary oxidation products (peroxides and hydroperoxides)…

Lipase

Lipase is an enzyme that splits triglycerides into glycerol and free fatty acids in the pr…

Deodorisation

Deodorisation is the final refining stage in which fat is held under high vacuum at high t…

Full explainer: How to Store Shea Butter to Prevent Rancidity

Temperature, light, oxygen and rotation rules for drums and IBCs.

Part of the shea butter glossary · Complete guide to shea butter

Last reviewed September 2026 by EMI Agro Industries QC team.