Free fatty acids (FFA) are produced when oils and fats undergo hydrolysis. According to the provided reference, the level of FFA is significantly affected by the following factors:
- Time: The duration of exposure to conditions that promote hydrolysis.
- Temperature: Higher temperatures generally accelerate the rate of hydrolysis.
- Moisture content: Water is essential for the hydrolysis reaction to occur.
These factors influence the extent to which oils and fats break down into free fatty acids during storage, processing, heating, or frying.
