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hydrolysis

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chemical reaction to water that degrades chemical substances such as fats, causing them to break down and become rancid. Occurs when triglyceride bonds split to release free fatty acids that have “off” flavours. This reaction is catalysed by acids, bases and lipase
enzymes. Especially important to be aware of when oils are in contact with chocolate, confectionery. or other food that contain lipase. More noticeable if coconut or palm oils are present as they give a characteristic soapy taste.

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