Free fatty acids

Fatty acids can be bound or attached to other molecules, such as in triglycerides or phospholipids. When they are not attached to other molecules, they are known as "free" fatty acids.

The uncombined fatty acids ,or free fatty acids may come from the breakdown of a monoglycerides, diglycerides, or triglyceride into its components (fatty acids and glycerol) under the ch

The bound fatty acids in monoglycerides, diglycerides, or triglycerides may be broken into its components (fatty acids and glycerol) under the chemical, or enzymatic hydrolises. Such an acids are referred as free fatty acids (or “uncombined fatty acids” ).

The free fatty acids (and many other minor components) are mainly removed during refining (neutralisation and deodorization) process. Crude oils with high FFA result in higher refining losses and costs.

Example: to reach PORAM Standard Specification for NBD/RBD Palm Oil, it should contain less than 0.1% of FFA (as palmitic).

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