Free Fatty Acids Test

Method description

The fat in a sample is extracted into an organic solvent and titrated with sodium hydroxide. Rancidity is calculated as percent oleic acid for most fats and oils. Coconut and palm kernel oils are calculated as percent lauric acid, and palm oil is calculated as percent palmitic acid.

Acceptable matrices

Most fats and oils, flours, nuts, animal foods, mixes

Products should be at least 3% fat in order to obtain reportable results.

Unacceptable matrices

Dairy, egg yolks, dough, rice bran/rice bran oil, fish oil, soup, broth, beverages, dried fruit, fresh fruit, lecithin.

Samples that clump or form masses upon stirring, have low fat, or high water content – anything that prevents the ability to extract fat using petroleum ether.

Limit of quantitation

Fats and Oils – 0.01%
Foods – 0.15%

The detection limit will change based on the sample weight analyzed.

Equipment

Electronic titrator

Method reference

AOCS CA 5a-40

Reportable unit

Samples reported as % FFA as oleic acid.
May also be reported as % lauric acid and % palmitic acid upon request.

Sample size requirements

Please provide a sample of at least 100g to ensure results are representative of the sample submitted.

At least 0.50 grams of fat extracted from food products is needed to run this analysis.

Additional information

This test is ISO/IEC 17025 accredited through A2LA, Certificate # 2769.01.

This test provides a measure of hydrolytic rancidity in an oil or food product. Hydrolytic rancidity involves chemical enzymatic hydrolysis of fats into free fatty acids and glycerol.