Grade - Active
Posted 02 May 2018 - 03:19 PM
Hello all,
Does anyone know of (or can anyone send) an EU regulatory document which has the tolerable levels for free fatty acids (FFA) and Peroxide Value (PV) for edible animal fat. I'm trying to understand if there is a maximum level which a product, such as goose fat can be if I tested it for both of these.
I want to understand the reason for the shelflife of the product, and why certain BB dates are put on.
PLEASE HELP!
thank you.
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