ASTM D5555-95

Standard Test Method for Determination of Free Fatty Acids Contained in Animal, Marine, and Vegetable Fats and Oils Used in Fat Liquors and Stuffing Compounds

SCOPE
1.1 This test method covers the determination of the free fatty acid content of fats and oils.
1.2 The values stated in SI units are to be regarded as the standard. The values given in parentheses are for information only.
1.3  This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety and health practices and determine the applicability of regulatory limitations prior to use.

General Information

• Status: Historical
• Publication Date: 14-May-1995
• Technical Committee: D31 - Leather
• Drafting Committee: D31.08 - Fats and Oils

Relations

• Replaced By: ASTM D5555-95(2001) - Standard Test Method for Determination of Free Fatty Acids Contained in Animal, Marine, and Vegetable Fats and Oils Used in Fat Liquors and Stuffing Compounds
• Effective Date: 15-May-1995

Standards Content (Sample)

NOTICE: This standard has either been superseded and replaced by a new version or discontinued.
Contact ASTM International (www.astm.org) for the latest information.
Designation: D 5555 – 95
Standard Test Method for
Determination of Free Fatty Acids Contained in Animal,
Marine, and Vegetable Fats and Oils Used in Fat Liquors
and Stuffing Compounds
This standard is issued under the fixed designation D 5555; the number immediately following the designation indicates the year of
original adoption or, in the case of revision, the year of last revision. A number in parentheses indicates the year of last reapproval. A
superscript epsilon (e) indicates an editorial change since the last revision or reapproval.
TABLE 1 Suggested Quantity of Material to Test
1. Scope
Free Fatty Acid
1.1 This test method covers the determination of the free
Sample, g Alcohol, mL Normality of Alkali
Range (%)
fatty acid content of fats and oils.
56.4 6 0.2 50 0.1 0.0 to 0.2
1.2 The values stated in SI units are to be regarded as the
28.2 6 0.2 50 0.1 0.2 to 1.0
standard. The values given in parentheses are for information
7.05 6 0.05 75 0.25 1.0 to 30.0
7.05 6 0.05 100 0.25 or 1.0 30.0 to 50.0
only.
3.525 6 0.001 100 1.0 50.0 to 100.0
1.3 This standard does not purport to address all of the
safety concerns, if any, associated with its use. It is the
responsibility of the user of this standard to establish appro-
priate safety and health practices and determine the applica-
an oil-sample bottle or Erlenmeyer flask; add to that the
bility of regulatory limitations prior to use. specified amount of hot, neutralized alcohol and 2 mL of
indicator.
2. Significance and Use
4.3 Shaking vigorously, make the titration with alkali to the
2.1 This test method is intended for the determination of the
appearance of the first permanent pink color of the same
free fatty acids contained in animal, marine, and vegetable fats
intensity as that of the neutralized alcohol before adding the
and oils for the purpose of quality assurance.
sample. The color shall persist for 30 s.
3. Apparatus and Reagents
5. Calculation and Report
3.1 Oil Sample Bottles, 115 or 230 mL (4 or 8 oz) or 250 mL
5.1 Report the free fatty acids in percent, by weight:
Erlenmeyer flasks.
mL of alkali 3 N 3 28.2
% free fatty acids 5 (1)
3.2 Ethyl Alcohol, 95 %. The alcohol shall give a definite,
weight of sample
distinct, and sharp end-point with phenolphthalein and shall be
5.2 Reference this test method in the test report.
neutralized with alkali to a faint but permanent pink color just
5.3 The free fatty acids are frequently expressed in terms of
before using. (Isopropanol, 99 %, may be used as an alternate
acid value instead of percent free fatty acids. The acid value is
solvent with crude and refined vegetable oils.)
defined as the number of milligrams of KOH necessary to
3.3 Phenolphthalein Indicator Solution, 1 % in 95 % alco-
neu
...