The acid content of edible fats is given by the quantity of free fatty acids deriving from the hydrolytic rancidity of triglycerides.
Product Information.
Free Fatty Acids analysis in Oils and Fats
The acid content of edible fats 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 fats, acidity represents a basic indicator of the genuineness of the product. The test is particularly important during the refining of oils and fats, for the assessment of the processing cycle and 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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