Analysis of the Free Fatty Acids on Palm oil
The acid content of palm oil is given by the quantity of free fatty acids deriving from the hydrolytic rancidity of triglycerides. As this alteration occurs in unsuitable conditions for the processing and preservation of oil, acidity represents a basic indicator of the genuineness of the product.
This test has the same accuracy and yet it is easier than AOCS Official Method Ca 5a-40.
Features and benefits of CDR PalmOilTester
With the method developed by CDR laboratories, it is possible to easily analyse the Free Fatty Acids (FFA) of raw and refined palm oil in less than 1 minute at all stages of its production, in analysis laboratories or on the processing lines of food industries that use it as an ingredient. The CDR method simplifies and speeds up the official procedure, the results are correlated with the reference methods AOCS/ISO.
Method
Principle of the test
Free fatty acids of the sample, at pH <7,0, react with a chromogenic compound and decrease its color. The decreasing of color, read at 630 nm, is proportional to the acid concentration of the sample, expressed as % of oleic acid.
Calibration Curve
The calibration curve of the analytical CDR PalmOilTester method, carried out with respect to the reference method AOCS Official Method Ca 5a-40. Furthermore Free Fatty Acids content was determined using the CDR PalmOilTester instrument and the titration method used by Campden BRI (Campden BRI Method TES-AC-211): the data for Free Fatty Acids using the CDR PalmOilTester was found to be very consistent with good reproducibility across the triplicate runs, and the correlation is very good.
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Reagent test Kits
Measuring range
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The analyzer for palm oils quality control
CDR PalmOilTester
- Complete analysis panel, supplied already configured
- Up to 16 determinations simultaneously
- Possibility of carrying out analyses of the same sample
- Integrated printer
- Full connections (LAN - USB - Bluetooth barcode/QR code reader)