Free fatty acids (FFA)

Free fatty acids (FFA) are important indicators when assessing the quality of animal fats used in various industrial applications. They are fatty acids that are not bound to glycerol as part of triglycerides, but exist in free form. They often serve as an indicator of the quality of fats and oils. A higher FFA content may indicate fat breakdown – for example due to incorrect storage or poor processing. This can lead to a decrease in product quality.

Importance of FFA in animal fats

• Quality indicator: High FFA levels may indicate that the fat has begun to break down. This can negatively affect its aroma, taste, and stability.
• Industrial applications: Low FFA levels are crucial for use in cosmetics, pet food, and other industries, where perfect fat purity is essential. A higher FFA content can be used for biofuels or biogas.
• Nutritional value: In animal feed, controlled FFA levels ensure the product's nutritional quality and safety.

FFA measurement and control

• Processing techniques: Correct processing (rendering) practices help decrease FFA levels in animal fats.
• Storage conditions: Maintaining optimal storage conditions to prevent fat oxidation and hydrolysis, which can increase FFA levels.
• Quality control: Regular testing and quality control measures to monitor FFA levels and ensure compliance with industry standards.