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Free Fatty acids (FFA) in oils and fats

Free Fatty acids (FFA) in oils and fats

In just 1 minute Free Fatty Acit Test in Fats and Oils

In 1 minute you can perform the analysis of Free Fatty Acid (FFA) value in edible fats and oils using innovative CDR FoodLab method that simplifies and speeds up the AOCS procedure with the same accuracy.

CDR FoodLab method for the determination of Acidity (FFA) is implemented in FoodLab, FoodLabFat and PalmOilTester. With these different type of analyzer you can test Free Fatty Acid in different edible oils and fats like palm oil, oils extracted from dry fruits, butter, margarine and cream, semi-finished products, etc.

Features & Benefits

Test results are available in 1 minute.
Faster and easier method than official AOCS method.
Correlated with ISO/AOCS reference methods
Thanks to its high accuracy and sensitivity, up to 0.01% deviation in oleic acid can be detected.
Unlike NIR systems, it does not require complicated calibration.
It enables you to carry out the test using micro-quantities of sample and can be applied even to fat substances that have a difficult extraction process.

Contac Us to request more information about the FFA analysis and the Analyzers

Definition and Scope

The acid content of oils and fats is given by the quantity of free fatty acids deriving from the hydrolytic rancidity of triglycerides.This alteration happens when the edible fats are not stored or treated correctly; hence, this test gives a fundamental index of the genuineness of the product.
The acidity of crude oil is a very important parameter in that it determines the quality of a vegetable oil (like palm oil) from the very initial production stages within the oil mill.
Furthermore, acidity 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.

Instruments to Use

FoodLabFat: designed to measure the free fatty acids (FFA)/Acidity, peroxide value (PV), soaps, Anisidine value (AnV) in oils and fats
PalmOilTester: designed to measure acidity (FFA), Iodine Value (IV), DOBI & carotene content, Peroxide Value (PV), Anisidine Value (AnV) in palm oil
FoodLab: designed for analysis on food like milk, eggs, tomatoes, vegetable puree, cheese, dairy products and fats.

Reagents

R (in cuvette): alcohol mixture with potash, phenophtaleine derivative

Test method

Test type: End Point
Colorimetric reaction at 630 nm
Testing time: 3-6 minutes
It is possible to carry out several test sessions with a maximum of 14 samples.
Calibration can be performed by aligning the test to reference values.

Test principle

Sample fatty acids, at a pH < 7.0, react with a chromogen developing a colour with an optical density that, if measured at 630 nm, is proportional to the concentration of the fatty acid, expressed as percentage of oleic acid. CDR innovative method simplifies and speeds up the standard procedure. It is possible to carry out a test using micro-quantities of sample and can be applied even to fat substances that have a difficult extraction process.

Sample

Oil as is (extracted from dry fruits, seeds, nuts, etc.).
Solid fats: melted using bain-marie method before starting the test (animal fats, palm oil, etc.).
Extractable fats: extract the fatty part following the instructions provided in the test method (butter, cream, margarine, semi-finished products, etc.).

Reagent Kits

The reagents are provided in sealed bags, each containing 10 cuvettes. They have a 12 months duration, starting from the production date. Stocking requirements are described on the bag label.
Reagents do not contain dangerous solvents and are ready for use.

Contact Us to Request more information about the FoodLab method for acidity (FFA) analysis and the analyzers