Free fatty acids are produced by the hydrolysis of oils and fats. Free fatty acid level depends on time, temperature and moisture content. Because oils and fats are exposed to various processes such as storage, processing, heating or frying.
Since the free fatty acid is less stable than neutral oil, it is more prone to oxidation and mildew. Therefore, the amount of free fatty acids is an essential characteristic associated with the quality and commercial value of oils and fats.
In advanced laboratories, various standard methods are applied to evaluate the amount of free fatty acids. Generally, these methods use phenolphthalein as the end-point indicator of oils or fats, and titration is performed, which must be dissolved in hot neutralized ethanol or in ethanol and diethyl ether.
However, these methods have some disadvantages. For example, testing processes are cumbersome and require large quantities of chemicals and solvents. Chemicals also cause environmental problems. However, the titration method is still used in the edible oil industry to determine the amount of free fatty acids.
In the tests and analyzes carried out in our institution, which has a wide range of technological equipment, trained and experienced staff and applies the most modern methods, national and international standards and legal regulations in force are complied with. Among the numerous tests carried out in this context, there are also services for determination of free fatty acid amount.
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