In just 1 minute you can perform at production line the analysis of Free Fatty Acids (FFA) value in edible oils and fats using innovative CDR FoodLab® method that simplifies and speeds up the AOCS Official Method Ca 5a- 40 procedure with the same accuracy.
Features of the Free Fatty Acids Test in oils and fats
- Rapids results and Simple method: the results come in 1 minute thanks to disposable pre-vialed reagents specifically developed by the research laboratories of CDR making analytical procedures fast and easy
- low toxicity reagents previaled in micro quantity and ready to use remove the need to handle toxic or carcinogenic compounds.
- NO Calibration required
- Results are comparable to the ISO/AOCS method with very high correlation coefficients.
- high accuracy and sensitivity: up to 0.01% deviation in oleic acid can be detected.
- test using micro-samples: suitable even to test fat substances that have a difficult extraction process.
- Cost effective solution: rapid return on investment
Take a look! It’s fast and simple
Systems to test Free Fatty Acids in animal and vegetable oils and fats
| CDR FOODLAB® | CDR OXITESTER | CDR PALMOILTESTER | |
|---|---|---|---|
| Food Matrices | Animal and vegetable fats and oils | Olive Oil | Palm Oil |
| Parameters |
Oils and Fats: Free Fatty Acids Peroxide Value Anisidine Value (AnV) Soaps Test Iodine Value test Total Polyphenols/OSI |
Olive Oil: Peroxide Value Acidity (FFA) Total Polyphenols/OSI K270 Sugars in Olives |
Palm Oil: Free Fatty Acids Peroxide Value Anisidine Value (AnV) DOBI & Carotene content Iodine Value test |
Results are comparable to the ISO/AOCS method
The calibration curve of the analytical CDR FoodLab® 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 FoodLab® instrument and the titration method used by Campden BRI (Campden BRI Method TES-AC-211): the data for Free Fatty Acids using the CDR FoodLab® was found to be very consistent with good reproducibility across the triplicate runs, and the correlation is very good.
Method
Test type: End Point.
Testing time: one test 1 minute – 80 Tests/hour.
Are possible test sessions with several samples, up to a maximum of 16.
The system is supplied pre-calibrated and ready for use.
Principle of the test
Free fatty acids of the sample, at pH<7.0, react with a chromogenous 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.
The acid content of edible fats 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 fats, acidity represents a basic indicator of the genuineness of the product. The test is particularly important during the refining of oils and fats, for the assessment of the processing cycle and for the definition of product categories.
Reagent test Kits
The reagents are packaged in foil pouches containing 10 tubes useful to perform 10 analyses.
This is the minimum package that allows the use of CDR systems even to those who need to make a few analyses, thus not wasting reagents.
There are also boxes of 100 tests, however, packaged in 10 bags of 10 tubes containing the reagent.
For analysis of olive oil
Code. 300128A : 10 tests
Code. 300125A: 100 tests (10 packages of 10 tests)
For analysis of other oils
Code. 300128 : 10 tests
Code. 300125: 100 tests (10 packages of 10 tests)
For samples, with high acidity, where a dilution is requested, you must use an appropriate reagent kits.
Code. 300129: 100 tests.
The reagents have a shelf-life of 12 months.
Sample Handling
Sample
Oil as is (extracted from dry fruits, seeds, nuts, etc.).
Solid fats: melted using bain-marie method before starting the test (animal fats, palm oil, etc.).
Extractable fats: extract the fatty part following the instructions provided in the test method (butter, cream, margarine, semi-finished products, etc.).
Measuring range
Free Fatty Acids test in olive oil
Specific curves suitable for the analyzers CDR OxiTester e CDR WineLab®
| Meas. range %oleicAc. |
Code | Resolution %oleicAc. |
Repeatability |
|---|---|---|---|
| 0.03-1.1% | *300128/A *300125/A |
0.01% | 0.02% |
| 1-3.5% | *300128/A *300125/A |
0.01% | 0.1% |
| 1-13% | *300128/A *300125/A |
0.01% | 0,5% |
Free Fatty acids test in fat matrix
Specific curves suitable for the analyzers CDR FoodLab® for oils and fats.
| Test | Measuring Range | Resolution | Repeatability |
|---|---|---|---|
| Acidity [0.01-0.3] % | 0.01 - 0.3 % Oleic Acid | 0.01 % Oleic Acid | 0.01 % Oleic Acid |
| Acidity [0.01-0.59] % | 0.01 - 0.59 % Oleic Acid | 0.01 % Oleic Acid | 0.01 % Oleic Acid |
| Acidity [0.03-1.1] % | 0.03 - 1.1 % Oleic Acid | 0.01 % Oleic Acid | 0.02 % Oleic Acid |
| Acidity [1-3.5] % | 1 - 3.5 % Oleic Acid | 0.1 % Oleic Acid | 0.1 % Oleic Acid |
| Acidity [1-13] % | 1 - 13 % Oleic Acid | 0.1 % Oleic Acid | 0.2 % Oleic Acid |
| Acidity [5-26] % | 5 - 26 % Oleic Acid | 0.1 % Oleic Acid | 0.5 % Oleic Acid |
The curves 10 µL e 5µL are mainly recommended for refined oils with very low acidity, requiring great precision to values lower than 0.5. The curve 2.5 µL is very accurate over the whole range and can be used for refined oils and non-refined with acidity below 1.1. The other ones are recommended only for oils with high levels of acidity.
FFA test in butter; margarine; cream and semi-finished fats
Specific curves suitable for the analyzer CDR FoodLab® for fats and oils.
| Test | Measuring Range | Resolution | Repeatability |
|---|---|---|---|
| Acidity [0.01-0.59] % | 0.01 - 0.59 % Oleic Acid | 0.01 % Oleic Acid | 0.01 % Oleic Acid |
The curve 5µL is the same for the analysis of fats, but in this case it is necessary to make a small sample treatment .
FFA test in dried fruits nuts
Specific curves suitable for the analyzer CDR FoodLab® for nuts.
| Measuring range (%oleic ac.) | Code | Resolution (%oleic ac.) |
Repeatability |
|---|---|---|---|
| 0.01 – 0.3% | *300128 *300125 |
0.01% | 0.01% |
| 0.01 – 0.59% | *300128 *300125 |
0.01% | 0.02% |
| 0.03 – 1.1% | *300128 *300125 |
0.01% | 0.02% |
The curves are the same for the analysis of fats, these are the most suitable rangefor the application of dried fruit nuts. The oil is extracted by pressure through the system CDR cold extraction.
FFA test in Palm Oil
Specific curves suitable for the analyzer CDR PalmOilTester.
| Measuring range (%palmitic ac.) |
Code | Resolution | Repeatability |
|---|---|---|---|
| 0.01 – 0.54 | *300128 *300125 *300120 *300148 |
0.01 (%palmitic ac.) | 0.2 (%palmitic ac.) |
| 1 – 12.6 | *300128 *300125 *300120 *300148 |
0.01 (%palmitic ac.) | 0.5 (%palmitic ac.) |
FFA test in Palm Kernel Oil and Coconut Oil
Specific curves suitable for the analyzer CDR PalmOilTester.
| Measuring range | Code | Resolution | Repeatability |
|---|---|---|---|
| 0.01 – 0.45 (%lauric ac) | *300128 *300125 *300120 *300148 |
0.01(%lauric ac) | 0.2% (%lauric ac) |
| 1 – 10.60 (%lauric ac) | *300128 *300125 *300120 *300148 |
0.01 (%lauric ac) | 0.5 (%lauric ac) |
Acid Value in Oils and Fats
Specific curves suitable for the analyzers CDR FoodLab® for fats and oils.
| Measuring range (%oleic ac.) |
Code | Resolution (%oleic ac.) |
Repeatability |
|---|---|---|---|
| 0.06 – 2.19 | *300128 *300125 |
0.01% | 0.01% |
Curve primarily applicable in the control of Biodiesel and fuel oils, requiring the expression of the result in Acid Aalue.
Find out the analyzer that best suits your needs
Systems to test Free Fatty Acids in animal and vegetable fats and oils
 |
CDR FOODLAB® | CDR OXITESTER | CDR PALMOILTESTER |
|---|---|---|---|
| Food Matrices | Animal and vegetable fats and oils | Olive Oil | Palm Oil |
| Parameters | FFA (Acidity) Peroxide Value (PV) p-Anisidine Value (AnV) Soaps Iodine Value in palm oil (IV) Polyphenols in olive oil Oxidative Stability Index (OSI) in olive oil |
FFA (Acidity) Peroxide Value (PV) Polyphenols Oxidative Stability Index (OSI) K270 |
FFA (Acidity) Peroxide Value (PV) Iodine Value (IV) DOBI β carotene |
