Free fatty acids and acid value determination

Determination of free fatty acids in fats and oils according to a titrimetric method outlined in EN ISO 660.

The method can be adapted to other food samples through the addition of an extraction step, after which the acid value analysis is performed on the extracted fat or oil. The lower price of the displayed price range applies to fats and oils, while the higher one applies to samples that require extraction.

There are many ways for free fatty acids to form in oils and fats. Some processing measures can increase the amount of free fatty acids, and a high water content may promote the hydrolysis of triacylglycerol, which increases the portion of free fatty acids.

The general consensus is that elevated free fatty acid concentrations promote oxidation, which can be measured with parameters such as peroxide value and p-anisidine value.