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!