Modification of free fatty acid test for food products containing fat and organic acid

Abstract

The free fatty acid test in food products containing fat (insoluble water) and organic acid (soluble water) usually uses the titration method with ethanol solvent. However, the free fatty method with 1 step titration detected both free fatty acid and non-fatty acid. Therefore, this study aimed to modify the free fatty acid test method in food products containing fat and organic acid. This research used free fatty acid methods with two steps of titration. Oil and acetic acid were used as a sample in the first step, while yogurt was used in the second titration step. The results showed that the free fatty acid method in food products containing fat and organic acids should be done with two-step titration using ethanol and distilled water solvent in steps 1 and 2, respectively. The amount of free fatty acids in the first and the second titration differed. The two-step titration method exhibited a free fatty acid content of about 0.27%, which was higher than the one-step titration. The different titration results between ethanol and distilled water were in NaOH volume used by free fatty acids. Therefore, the analysis of free fatty acid in food containing fat/oil and water-soluble organic acids were more precise using the two-step titration than one-step titration.