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Advancing Grain Science Worldwide		 AACC International Approved Methods - AACC Method 02-04.02. Fat Acidity -- Colorimetric Method

AACC International Approved Methods

Acidity

AACC Method 02-04.02
Fat Acidity -- Colorimetric Method

VIEW METHOD

Objective
Natural fats are mixtures of esters of fatty acids with glycerol. They are essentially neutral. Unfavorable storage conditions may cause partial hydrolysis of the glycerides. The resultant free fatty acids increase the acidity, which is an indication of deterioration in quality. This method determines total fat acidity acids in grain and flour by colorimetry.