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Ester value is a critical measure in assessing the quality and characteristics of fats and oils. It represents the amount of potassium hydroxide (KOH) required to saponify the esters in a sample, indicating the total fatty acid content. A higher ester value signifies a greater presence of free fatty acids and can impact the flavor, stability, and shelf life of the product. This value is essential for food scientists and manufacturers in ensuring product consistency and quality.

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2w ago

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