FFA Levels for Oil Roasted Nuts

I work for a nut roasting facility and I'm trying to find some more in depth information regarding free fatty acid levels in roasting/frying oil. We've started charting out FFA levels in each roaster on a daily basis and are consistently under 2%, but I'm wondering if setting an even lower level would help extend shelf life or anything. Does anyone have experience in setting this type of quality limit, or a direction to point me in that may help?

We primarily use peanut oil, but also use coconut, corn, and sunflower oil.

Thanks!

I work for a nut roasting facility and I'm trying to find some more in depth information regarding free fatty acid levels in roasting/frying oil. We've started charting out FFA levels in each roaster on a daily basis and are consistently under 2%, but I'm wondering if setting an even lower level would help extend shelf life or anything. Does anyone have experience in setting this type of quality limit, or a direction to point me in that may help?

 

We primarily use peanut oil, but also use coconut, corn, and sunflower oil.

 

Thanks!

IMEX  the choice and appropriate level for FFA of  frying oils (soyabean,palm) has a long history of discussion/argument. Various other chemical indicators for oil quality also exist.

One criterion for the 2% for some people is a simple one > taste - flavour (or lack of).