Question

When food containing fats and oils are oxidised they become what?

Answer 1

2 Hydrolytic Rancidity. Hydrolytic rancidity develops when triglycerides in particular are hydrolyzed and free fatty acids are released; the process sometimes requires a catalyst. It is also the reason short-chain fatty acids, such as butter fats, are odorous.

Answer 2

Answer:

When the substance containing oils and fats are exposed to air they get oxidised and become rancid due to which their smell, taste and colour change. This process is known as rancidity.