The acidity of foods is a common parameter followed in the specification of fats and oils. The acid value is the weight, in mg, of potassium hydroxide required to neutralize the organic acids present in 1 gram of oil and is a measure of the free fatty acids present in the fat or oil. An increase in the amount of free fatty acids in an oil or fat sample indicates hydrolysis of triglycerides. This value is an indication of inadequate processing and storage conditions such as high temperature, relative humidity or tissue damage.
Free fatty acids are a source of flavor and aroma in foods. Some of the free fatty acids are free fatty acids that dissolve in water and tend to be volatile with their characteristic odour. Some are long chain saturated and unsaturated fatty acids. Others are more prone to oxidation in their free form, and their degradation products (aldehydes, ketones, alcohols and organic acids) provide characteristic flavors and aromas. But sometimes these flavors and aromas are considered a defect in fats and foods containing them.
In our organization , testing, analysis, measurement, and evaluation studies are carried out in compliance with national and international standards and current legal regulations, ensuring reliable and impartial results. These studies are based on state-of-the-art technological equipment, a trained and experienced staff, and modern methods. Among the numerous tests conducted within this scope are quality tests – free fatty acid and acid value number analysis services.
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