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    Question

    The hydrolysis of fats and oils produces

    A Lowered smoke point Correct Answer Incorrect Answer
    B Foaming during frying Correct Answer Incorrect Answer
    C Cause corrosion in equipment Correct Answer Incorrect Answer
    D All of the above Correct Answer Incorrect Answer

    Solution

    Hydrolysis. Hydrolysis of fats and oils is most prevalent in high-temperature food processing such as deep fat frying of foods with a high water content (e.g. potatoes). Hydrolysis of fats and oils results in: (I) lowered smoke point. (2) Foaming during frying. (3) Corrosion of food processing equipment due to free fatty acids. (4) Bitter or soapy flavours due to free fatty acids (especially when using coconut or palm kernel oil) - sometimes referred to as hydrolytic rancidity.

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