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[Qualified]

Hello,

 

we are currently producing fats and oils used in bio diesel, feed and technical use.

 

There are certain free fatty acid limits that we need to be working to.

 

would someone be able to tell me what could effect the FFA levels in the finished product ? (rapid temperature change / time etc)

 

any information would be more than useful 

 

thank you

[The Food Scientist]

FFA are formed when the oils & fats go through hydrolysis. The level depends on time and temperature mainly and these are affected by how you are storing the fat/ oil, processing (like frying, heating).

 

Here's a good publication:

 

https://www.scienced...ree-fatty-acids