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ABSTRACT
The need for a balanced diet prompts humans to explore living organisms, particularly food. Among the three primary components identified, fats, derived from both plants and animals, are categorized under lipids. This fats and oils consist of fatty acids, including various free Fatty Acids (FFA) such as Acetic acid, Lauric acid, Palmitic acid, Stearic acid and Oleic acid. Although FFAs are found in limited amount in nature, they are abundant in esters or amide linkages in various food categories. The predominant method for determining FFA content in food involves chemical analysis. Through our experiment, we determined the density and kinematic viscosity for NIFOR palm oil with varying FFA concentrations at different temperatures.
