Rancidification is a term used to describe the process of spoilage or decomposition in food products that contain fats or oils. There are several synonyms for this term, including spoilage, putrefaction, decomposition, rotting, and decay. Other related terms that describe the same process include fermentation, putrescence, and autolysis. These terms are commonly used in the food industry, where the prevention of rancidification is a top priority in order to maintain the quality and safety of food products. In order to prevent rancidification, food manufacturers use various methods such as refrigeration, vacuum packaging, and addition of antioxidants and preservatives.