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Lipid Oxidation On Food . If the lipids in a food product go rancid, it can diminish the product’s value and usability. Rancidification is the process of complete or incomplete oxidation or hydrolysis of fats and oils when exposed to air, light, or moisture or by bacterial action, resulting in unpleasant taste and odor. Cell Respiration Biology Online Tutorial from www.biologyonline.com Lipid metabolism fats (or triglycerides) within the body are ingested as food or synthesized by adipocytes or hepatocytes from carbohydrate precursors. To ensure your food product’s quality and shelf life expectation/promise, it must be tested for rancidity. Entails the oxidation of fatty acids to either generate energy or synthesize new lipids from smaller constituent molecules.