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6.4.5.1 Free fatty acid value
It is defined as the number of mg of KOH required to neutralize the free fatty acids present in 1g of fat and it is also expressed as acid number. Quality of lipid can be assessed by determining the free fatty acid present, and it is of value in determining rancidity due to free fatty acids.
The FFA value is determined by titration with a standard alkali. The free fatty acid value is an indication of the extent of hydrolytic rancidity. |
Last modified: Tuesday, 6 March 2012, 5:00 AM