Free fatty acids are fatty acids that are not attached to the triglyceride structure of the oil and are free. These fatty acids are more in crude oil. When the oil is refined, the amount decreases to a certain level. The number of acids in oils refers to the weight in mg of sodium hydroxide or potassium hydroxide required to neutralize 1 grams of fat.

Free fatty acid is an important quality indicator in terms of the quality of oils. This value is used to monitor the shelf life of excess oils. Fatty acid analyzer is one of the most important analyzes in quality control studies. If the free fatty acid is high in the oil, this indicates that the oil has low oxidation stability. This is the expression of the oil is getting bitter.

The determination of free fatty acid is also important for crude oil. This is because how much caustic must be treated in the degreasing operations (during neutralization processes) depends on the amount of free acid in the crude oil. It is not calculated how much caustic should be added to the crude oil of unknown acidity during this process. In the meantime, it is understood by the acidity controls to be made in between that the oil decreases to the desired acidity level during the neutralization process.

The Turkish Food Codex Communiqué on Plant Oils by the Ministry of Food, Agriculture and Livestock (Communiqué No: 2012 / 29) regulates the principles for the production, preparation and processing of oils with appropriate techniques and hygienic conditions. In this communiqué, the number of acids in oil is determined as follows:

• 0,6 mg potassium hydroxide / g oil in refined oils
• 4,0 mg potassium hydroxide / g oil in cold pressed and extra virgin oils
• Extra virgin palm oil up to 10,0 mg potassium hydroxide / g oil

Fatty acid analyzes are carried out by authorized laboratories within the scope of chemical food analyzes. During these studies, the relevant legal regulations and the standards issued by national and international organizations are followed.