For food manufacturers, a small change in the quality of an incoming oil can create problems later in production. Changes in taste, odor, storage behavior, or batch consistency may affect the finished product, even when the oil initially appears acceptable. RBD Coconut Oil is often evaluated through several chemical and physical specifications, and free fatty […]
When sourcing coconut oil for food manufacturing, one specification deserves particular attention: free fatty acids (FFA). A supplier may offer refined coconut oil with an attractive appearance, but if the FFA level does not match the application’s requirements, the oil may not deliver the consistency a manufacturer expects. RBD Coconut Oil with controlled FFA can […]
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