The limit of free fatty acids in emulsion samples (O/W) can vary depending on the specific application and industry standards. In general, the presence of free fatty acids in emulsions can lead to stability issues, such as phase separation or rancidity. Therefore, it is desirable to have low levels of free fatty acids in emulsion samples.

Different industries may have different limits for free fatty acids in emulsions. For example, in the food industry, the Codex Alimentarius Commission sets maximum limits for free fatty acids in certain food products. In the cosmetic industry, there may be specific regulations or guidelines regarding acceptable levels of free fatty acids.

To determine the specific limit of free fatty acids in emulsion samples (O/W), it is recommended to consult relevant industry standards or guidelines. Additionally, conducting analytical tests such as acid value determination or gas chromatography can help quantify the amount of free fatty acids present in emulsion samples and ensure compliance with applicable limits.