Definition:
The acid value is the amount of potassium hydroxide (KOH) in milligrams required to neutralize the free fatty acids in 1 gram of fat or oil.
Significance:
Indicates the extent of hydrolysis of triglycerides in the fat or oil, as it measures the amount of free fatty acids present.
Higher acid values indicate rancidity, degradation, or poor storage conditions.
Important in assessing the quality of edible oils and fats.
Principle:
The sample is dissolved in an alcohol solvent and then titrated with a standard solution of KOH.
The acid value is calculated based on the amount of KOH required to neutralize the free fatty acids.
Equation of Acid Value:
