What happens to lipids during hydrolytic rancidity?

During hydrolytic rancidity, lipids undergo hydrolysis, leading to the formation of free fatty acids. This process occurs when water interacts with fat molecules, breaking the ester bonds that link fatty acids to glycerol. The release of free fatty acids results in undesirable flavors and odors, which characterize rancidity in food products.

This phenomenon is particularly significant in certain conditions, such as in the presence of high humidity or when fats are exposed to high temperatures. By understanding hydrolytic rancidity, one can appreciate how moisture levels can influence the shelf life and quality of food products containing lipids. The other options do not accurately describe the specific changes occurring in lipids during hydrolytic rancidity, as they involve different processes or outcomes unrelated to the hydrolysis of lipids.