{"id":106404,"date":"2021-05-14T09:52:40","date_gmt":"2021-05-14T09:52:40","guid":{"rendered":"https:\/\/www.healthbenefitstimes.com\/glossary\/?p=106404"},"modified":"2021-05-14T09:52:40","modified_gmt":"2021-05-14T09:52:40","slug":"hydrolytic-rancidity","status":"publish","type":"post","link":"https:\/\/www.healthbenefitstimes.com\/glossary\/hydrolytic-rancidity\/","title":{"rendered":"Hydrolytic rancidity"},"content":{"rendered":"

A process resulting from the hydrolysis of glycerides to fatty acids and glycerol. It can be catalyzed by lipases (enzymes present in foods or originating from microorganisms), alkali, or acids. From a food safety point of view, hydrolytic rancidity has no important direct implication. Indirectly, how\u00ac ever, it may be involved in combined actions. On the other hand, it can be considered desirable, for instance in strong-tasting cheeses. Hydrolytic rancidity can be minimized by cold storage, proper transportation, careful packaging, and sterilization.<\/p>\n

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A process resulting from the hydrolysis of glycerides to fatty acids and glycerol. It can be catalyzed by lipases (enzymes present in foods or originating from microorganisms), alkali, or acids. From a food safety point of view, hydrolytic rancidity has no important direct implication. Indirectly, how\u00ac ever, it may be involved in combined actions. On […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[],"class_list":["post-106404","post","type-post","status-publish","format-standard","hentry","category-h"],"yoast_head":"\nHydrolytic rancidity - Definition of Hydrolytic rancidity<\/title>\n<meta name=\"description\" content=\"A process resulting from the hydrolysis of glycerides to fatty acids and glycerol. It can be catalyzed by lipases (enzymes present in foods or originating from microorganisms), alkali, or acids. From a food safety point of view, hydrolytic rancidity has no important direct implication. Indirectly, how\u00ac ever, it may be involved in combined actions. On the other hand, it can be considered desirable, for instance in strong-tasting cheeses. Hydrolytic rancidity can be minimized by cold storage, proper transportation, careful packaging, and sterilization.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.healthbenefitstimes.com\/glossary\/hydrolytic-rancidity\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Hydrolytic rancidity - Definition of Hydrolytic rancidity\" \/>\n<meta property=\"og:description\" content=\"A process resulting from the hydrolysis of glycerides to fatty acids and glycerol. It can be catalyzed by lipases (enzymes present in foods or originating from microorganisms), alkali, or acids. From a food safety point of view, hydrolytic rancidity has no important direct implication. Indirectly, how\u00ac ever, it may be involved in combined actions. On the other hand, it can be considered desirable, for instance in strong-tasting cheeses. 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