Free fatty acids in Fat / oil
Started by Qualified, Jan 16 2020 05:45 PM
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
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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:
Great free training resources
Fragrance-Free Laundry Chemicals for Food Production Sites
Validating Hand Hygiene in a Gloves-Free Food Handling Process
What are the key steps to creating a free food fraud and food defense database?
How can we obtain State Level Certificates of Free Sale for dietary supplements in Georgia?
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