A common misconception is that oxidation only occurs in products that contain a significant amount of unsaturated fat. The fact is, even low fat or no fat products go rancid, because many factors contribute to oxidation other than fat content. These include exposure to air, exposure to light, processing methods, package design, selection of raw materials and ingredients, etc.

Off odors and flavors develop in oxidized products, when the breakdown products recombine to form new compounds (such as hydrocarbons, aldehydes and ketones) which are not present in the fresh product. These compounds result in major sensory changes in the finished food product. Off odors and flavors can be masked in highly seasoned food products, but food products with little or no seasoning are particularly vulnerable. One taste is all it takes to detect the presence of unpleasant "stale", "cardboard-like" flavors and rancid odors in an oxidized product.

For more infomation about tests run to find the effectiveness of these products on the shelf life of pretzels, please use the links on the right.