pH-Metric Determination of Free Fatty Acids in Oils and Fats During Frying in the Absence of a Chemical Laboratory

Numerous small food businesses, i.e., restaurants, snack producers etc, that use oils and fats for frying do not have chemical laboratories available for controlling free fatty acids (FFA) in oils and fats by means of the standard titration methods [1, 2]. On the basis of Eq. 1 we have developed Table 2 (%FFA as %of oleic acid, MW = 282.5) for 20 ± 2 °C, the reagent volume of 50 mL, the test sample volume of 5 mL, the density of oils and fats of 0.910 ± 0.008 g/cm^sup 3^ [5-7] at 20 °C (for liquid samples at room temperature) and at 45 °C (for semi-liquid and solid samples at room temperature).