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

Q3 Agricultural and Biological Sciences Food Research Pub Date : 2023-12-22 DOI:10.26656/fr.2017.7(6).060

M. Su'i, E. Sumaryati, F.D. Anggraeni, S. Suprihana, M. Mustika, Y. Utomo

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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.

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修改含脂肪和有机酸食品的游离脂肪酸测试方法

含脂肪（不溶于水）和有机酸（溶于水）的食品中游离脂肪酸的检测通常采用乙醇溶剂滴定法。因此，本研究旨在改进含脂肪和有机酸食品中游离脂肪酸的检测方法。本研究采用两步滴定法检测游离脂肪酸。第一步使用油和醋酸作为样品，第二步滴定使用酸奶。结果表明，含脂肪和有机酸的食品中的游离脂肪酸方法应采用两步滴定法，第一步和第二步分别使用乙醇和蒸馏水溶剂。第一和第二步滴定的游离脂肪酸含量不同。两步滴定法的游离脂肪酸含量约为 0.27%，高于一步滴定法。乙醇和蒸馏水滴定结果的差异在于游离脂肪酸使用的 NaOH 量不同。因此，用两步滴定法分析含脂肪/油和水溶性有机酸的食品中的游离脂肪酸比一步滴定法更精确。

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