Hydrolytic rancidity

Rancidity can occur in many products or ingredients during storage. It affects taste and odor, and can have an impact on nutritive value. Rancidity is divided into three types:
*Hydrolytic Rancidity
*Oxidative Rancidity
*Microbial Rancidity

Hydrolytic rancidity is a term that describes off flavors and aromas that occurs caused by release of short chain fatty acids from acylglycerols. Hydrolytic rancidity is commonly caused by lipase enzymes of bacterial origin.

Hydrolytic rancidity is a chemical reaction where the lipid usually reacts with water. This reaction particularly requires a catalyst. Moreover, this chemical reaction leads to the formation of free fatty acids and glycerol. In butter, which contain a high percentage of volatile fatty acids, hydrolytic rancidity produces a disagreeable odor and taste due to the liberation of volatile fatty acids like butyric acid.

Hydrolytic rancidity prevention focuses on slowing down the activity of enzymes to reduce hydrolysis. This can be done by lowering the temperature, to make them virtually inactive.
Hydrolytic rancidity