c. Odor and Flavor. The odor is acrid, sharp, and biting. A rancid flavor may
be present and will vary depending on the stage of reaction.
d. Reference. A discussion of oxidative rancidity may be found in paragraph
CHANGES IN TEXTURE
a. General. Changes in the texture of the product caused by physical changes
may include brittleness, friability, crumbling, hardening, caking, coagulation, lack of
crispness, liquefaction, evaporation, turbidity, separation, sedimentation, and
b. Brittleness/Friability/Crumbling. These texture changes are related to loss
of moisture over a period of time.
c. Hardening. This change may be due to chemical reactions, improper
ingredient formulation, or loss of moisture.
d. Caking/Lack of Crispness. This is a result of a gain in moisture.
e. Coagulation. This change is due to pH changes and/or high temperatures.
f. Liquefaction. This texture change is the breakdown of a solid or gel product
into a liquid state. Liquefaction is basically caused by an increased temperature.
g. Evaporation. Evaporation is the loss of moisture from the product due to
improper storage conditions.
h. Turbidity/Sedimentation. This change is due to breakdown of the product
due to improper storage. Sedimentation is evidenced by the presence of solid particles
separating out in a fluid medium. Turbidity is associated with incomplete sedimentation
of solid particles resulting in a cloudiness of the fluid media.
i. Separation. Separation is due to storage of a product at high temperatures
and usually occurs in emulsified products such as salad dressing. The product breaks
down into several components.
j. Crystallization. This is a formation of crystalline objects not normally found
in a product. It is due to high temperatures and improper product formulation.