What is the AOAC method of free fatty acid analysis?
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4 min read
The level of free fatty acids (FFA) is a key indicator of the quality and freshness of oils and fats. For decades, the Association of Official Analytical Chemists (AOAC) has provided standardized, validated protocols for assessing FFA, making **what is the AOAC method of free fatty acid analysis** a critical question for food scientists and quality assurance professionals. This titrimetric approach, like AOAC Method 940.28, remains a fundamental tool despite the emergence of more modern, instrumental techniques.
