Oxidative rancidity can be slowed down by adding A - VCE - SSCE Chemistry - Question 4 - 2019 - Paper 1

To address oxidative rancidity, it is essential to understand its mechanism. Oxidative rancidity occurs when unsaturated fats oxidize, leading to off-flavors and undesirable products.

A reducing agent works by donating electrons to the oxidizing agent (which could be oxygen), thus inhibiting the oxidation process. This means that adding a reducing agent can effectively slow down or prevent oxidative rancidity in food products.

In contrast, heat can accelerate oxidation, while ultraviolet (UV) light can stimulate it further. Sodium ions do not directly intervene in the oxidation process. Therefore, the best option for slowing oxidative rancidity is to add a reducing agent.