2. Quality parameters
Lipids are alterable compounds due to the presence of unsaturated fatty chains and certain minor compounds that are not very stable. The presence of oxygen, light, water, suspended organic matter (virgin oils), trace metals and enzymes in contact with oils and fats is a degradation factor.
Quality parameters are measured by various methods: volumetric, spectroscopic, chromatographic and electrochemical.
2.1 Free fatty acids
Hydrolysis of fats, whether chemical (presence of water) or enzymatic (lipolytic enzymes) (palm, shea, olive), leads to the formation of free fatty acids.
Acidity A according to NF EN ISO 660...
Exclusive to subscribers. 97% yet to be discovered!
Already subscribed? Log in!
Quality parameters
Contaminants
Article included in this offer
"Food industry"
(
266 articles
)
Updated and enriched with articles validated by our scientific committees
A set of exclusive tools to complement the resources
Bibliography
Exclusive to subscribers. 97% yet to be discovered!
Already subscribed? Log in!
