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Free Fatty Acids (FFA)

"Free Fatty Acids (FFA). Fatty acids (q.v.) that have been split off, or ""freed,"" from triglycerides (q.v.) and whose quantitative presence in a shortening (q.v.) provides an indication of the latter's freshness and general condition. Some free fatty acids form the primary constituents of rancid flavors and odors in fats (q.v.), while others become volatile and convert to visible smoke in deep-fat frying (q.v.)."