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 (Fats of animal and vegetable origin – Determination of acid value...
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Quality parameters
Contaminants
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