Do Saturated free fatty acids turn rancid?
Free fatty acids are unstable and prone to oxidation. But does that only happen with unsaturated & polyunsaturated acids or also with saturated acids? How stable are Palmitic acid, Myristic acid and Stearic acid as free fatty acids (not as triglycerides)? Can these 3 mentioned saturated fatty acids be used in a formulation as free fatty acids, or will they turn rancid in time? If they do get rancid or oxidate, could vitamin E or other ingredients prevent that from happening?
Thanks in advance!
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