The acid content of olive oil is given by the quantity of free fatty acids deriving from the hydrolytic rancidity of triglycerides.
Product Information.
Analysis of the Acidity of Olive Oil
The acid content of olive oil is given by the quantity of free fatty acids deriving from the hydrolytic rancidity of triglycerides. As this alteration occurs in unsuitable conditions for the processing and preservation of oil, acidity represents a basic indicator of the genuineness of the product.
The test is particularly important for the definition of product categories. This test has the same accuracy and yet it is easier than AOCS Official Method Ca 5a-40.
| Available Pack Sizes | 10 pcs |
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