rancidity
Chapter 4: 5 a day · Nutrition And Dietetics · EN medium
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Fig . : Ways to preventive measures Fig . : Margarine "Hydrolysis" is the decomposition of fats into free fatty acid and glycerol by enzymes in the presence of moisture. These free fatty acids released are responsible for the unpleasant flavour and odour. During "oxidation" oxygen is added to the unsaturated linkage and this result in the formation of peroxides. These peroxides Nuts oil seeds and Sugar
📖 Namma Kalvi 11th Nutrition and Dietetics Textbook English Medium · Page 88
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Fig . : Ways to preventive measures Fig . : Margarine "Hydrolysis" is the decomposition of fats into free fatty acid and glycerol by enzymes in the presence of moisture. These free fatty acids released are responsible for the unpleasant flavour and odour.
During "oxidation" oxygen is added to the unsaturated linkage and this result in the formation of peroxides. These peroxides Nuts oil seeds and Sugar
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