Fatty acid content in vegetable oils can be measured using
1.Chemical titration methods: Fatty acid concentrations equal or higher than 1 mM may be easily determined by titrimetry even in the presence of other lipids. Titrimetry was classically used to determine the acid value (free fatty content) of vegetable oils and fats. This acid value is defined as the number of mg of KOH required to neutralize the fatty acids contained in 1 g of the fat. It is very easy to express the results in other units as mg fatty acids per g of sample or mmoles per Kg.
2.Thermometric titration method (non-aqueous media): This method permits rapid, accurate, automated analysis of the free fatty acid content of oils or fats with unprecedented precision and accuracy. The method uses a technique which may be referred to as Catalyzed Endpoint Thermometric Titrimetry or CETT (Smith TK, J Am Oil Chem Soc 2003, 80, 21-24).
3.In just 1 minute you can perform at production line the analysis of Free Fatty Acids (FFA) value in edible fats and oils using innovative CDR FoodLab® method that simplifies and speeds up the AOCS Official Method Ca 5a- 40 procedure with the same accuracy.