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    Ca 5a 40 Ffa

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    Lamya Slassi
    This document describes a method for determining the free fatty acid content in fats and oils. It involves titrating a sample of the oil with sodium hydroxide solution using phenolphthalein indicator. The free fatty acid content is calculated based on the amount of sodium hydroxide used and expressed as a percentage by weight. The method is applicable to both crude and refined vegetable oils, marine oils, and animal fats. Precision data is provided for both refined and crude oils.

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    Ca 5a 40 Ffa

    Uploaded by

    Lamya Slassi
    163 views3 pages
    This document describes a method for determining the free fatty acid content in fats and oils. It involves titrating a sample of the oil with sodium hydroxide solution using phenolphthalein indicator. The free fatty acid content is calculated based on the amount of sodium hydroxide used and expressed as a percentage by weight. The method is applicable to both crude and refined vegetable oils, marine oils, and animal fats. Precision data is provided for both refined and crude oils.

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    This document describes a method for determining the free fatty acid content in fats and oils. It involves titrating a sample of the oil with sodium hydroxide solution using phenolphthalein indicator. The free fatty acid content is calculated based on the amount of sodium hydroxide used and expressed as a percentage by weight. The method is applicable to both crude and refined vegetable oils, marine oils, and animal fats. Precision data is provided for both refined and crude oils.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    163 views3 pages

    Ca 5a 40 Ffa

    Uploaded by

    Lamya Slassi
    This document describes a method for determining the free fatty acid content in fats and oils. It involves titrating a sample of the oil with sodium hydroxide solution using phenolphthalein indicator. The free fatty acid content is calculated based on the amount of sodium hydroxide used and expressed as a percentage by weight. The method is applicable to both crude and refined vegetable oils, marine oils, and animal fats. Precision data is provided for both refined and crude oils.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 3

    SAMPLING AND ANALYSIS OF COMMERCIAL FATS AND OILS

    AOCS Official Method Ca 5a-40


    Reapproved 2009

    Free Fatty Acids


    DEFINITION
    This method determines the free fatty acids existing in the sample.
    SCOPE
    Applicable to all crude and refined vegetable oils, marine oils and animal fats.

    APPARATUS
    1. Oil sample bottles—115 or 230 mL (4 or 8 oz), or 250 mL Erlenmeyer flasks.

    REAGENTS
    1. Ethyl alcohol, 95%—USSD formulas 30 and 3A are permitted (see Notes, 1). The alcohol must give a definite, distinct and
    sharp end point with phenolphthalein and must be neutralized with alkali to a faint, but permanent pink color just
    before using.
    2. Phenolphthalein indicator solution—1% in 95% alcohol.
    3. Sodium hydroxide solution—accurately standardized. See AOCS Specification H 12-52. See Table 1 for the
    appropriate normality of the sodium hydroxide solution, depending on the expected free fatty acid concentration range
    in the sample.

    PROCEDURE
    1. Test samples must be well mixed and entirely liquid before weighing; however, do not heat the sample more than 10°C over
    the melting point.
    2. Use Table 1 to determine the test portion weight for various ranges of fatty acids. Weigh the designated sample size into an
    oil sample bottle or Erlenmeyer flask (see Notes, 2).
    3. Add the specified amount of hot neutralized alcohol and 2 mL of indicator.
    4. Titrate with standard sodium hydroxide, shaking vigorously until the appearance of the first permanent pink color of
    the same intensity as that of the neutralized alcohol before the addition of the sample. The color must persist for 30
    seconds.

    CALCULATIONS
    1. The percentage of free fatty acids in most types of fats and oils is calculated as oleic acid, although in coconut and
    palm kernel oils it is frequently expressed as lauric acid and in palm oil in terms of palmitic acid.
    mL of alkali  M  28.2
    (a) Free fatty acids as oleic, % 
    mass, g of test portion
    mL of alkali  M  20.0
    (b) Freefatty acids as lauric, % 
    mass, g of test portion
    mL of alkali  M  25.6
    (c) Free fatty acids as palmitic, % 
    mass, g of test portion
    2. The free fatty acids are frequently expressed in terms of acid value instead of percentage free fatty acids. The acid value is
    defined as the number of milligrams of KOH necessary to neutralize 1 g of sample. To convert percentage free fatty acids
    (as oleic) to acid value, multiply the percentage free fatty acids by 1.99.

    PRECISION
    Precision data for refined, bleached and deodorized oils are shown in Table 2. Precision data for crude oils are shown in Table 3.

    NOTES
    1. Isopropanol, 99%, may be used as an alternate solvent with crude and refined vegetable oils.
    2. Cap bottle and shake vigorously for 1 min if oil has been blanketed with carbon dioxide gas.

    REFERENCES
    See J. Assoc. Off. Anal. Chem. 59:658 (1976) regarding the ruggedness of this method.
    Page 1 of 2
    SAMPLING AND ANALYSIS OF COMMERCIAL FATS AND OILS
    Ca 5a-40 • Free Fatty Acids

    Table 1
    Free fatty acid range, alcohol volume and strength of alkalia
    FFA range (%) Test portion (g) Alcohol (mL) Strength of alkali
    0.00 to 0.2 56.4 ± 0.2 50 0.1 M
    0.2 to 1.0 28.2 ± 0.2 50 0.1 M
    1.0 to 30.0 7.05 ± 0.05 75 0.25 M
    30.0 to 50.0 7.05 ± 0.05 100 0.25 or 1.0 M
    50.0 to 100 3.525 ± 0.001 100 1.0 M
    a
    FFA, free fatty acid; N, normality.

    Table 2
    The average, expected between-laboratory variation (standard deviation of
    reproducibility, SR) for the determination of free fatty acids in refined, bleached
    and deo oilsa
    Approximate FFA value (%) 0–0.05 0.05–0.1 0.1–1.0 1.0–2.0
    SR 0.007 0.010 0.046 0.073
    RSD (CV, %) 33.93 12.73 9.90 4.75
    R (95%)  2.8  SR 0.02 0.03 0.13 0.20
    a
    Values obtained from the AOCS Laboratory Proficiency Program.

    Table 3
    The average, expected between-laboratory variation (standard deviation of
    reproducibility, SR) for the determination of free fatty acids in crude oils a
    Approximate FFA value (%) 0.1–1.0 1.0–2.0
    SR 0.077 0.156
    RSD (CV, %) 14.57 9.84
    R (95%)  2.8  SR 0.22 0.44
    a
    Values obtained from the AOCS Laboratory Proficiency Program.

    Page 2 of 2

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