Fat acidity

The acid content in fat or oil is given by the quantity of free fatty acids formed by the degradation of triglycerides. This alteration occurs under unsuitable conditions of treatment and preservation of the fats and thus the acidity represents a basic indicator of the quality of the product. Substances with high water content, such as butter, are more subject to hydrolysis of the fats, and they can alter more easily, assuming the typical unpleasant smell and taste

The level of acidity is measured by the quantity of alkali necessary to neutralise the acidity, the result of acidity is expressed as mg of alkali, KOH (potassium hydroxide).

Free Fatty Acid

The free fatty acids (FFA) of an oil can be used as a measure of its quality. In refined vegetable oils, the lower the FFA the more acceptable the oil to the human palate. It is an indicator of rancidity.

Filth

Filth are impurities (e.g. hairs, feathers) of animal origin, including dead insects.

Fitness for human consumption [Food]

In food safety, "fit for human consumption" generally means that if a potentially dangerous substance (whether microbiological, chemical, or other) is not present in or on a product at a harmful level for human health. The product will not be considered adulterated or unfit for human consumption.

The fitness for human consumption will depends on the level of microbiological contaminants (i.e. Bacteria, virus, fungus and possibly toxins), the infestation level (i.e. by insects, rodents, birds), the level of chemicals (i.e. pesticides, dioxins, heavy metals, PCB), and/or the level of antibiotics and or growth promoters.

Foreign matter [Grain]

Foreign material is material other than grain of the same class that remains in the sample after the removal of dockage. Some examples of foreign materials found in grain samples are

• Grains from other cereal varieties
• Earth pellets, soft
• Ergot
• Fertilizer pellets, hard
• Large seeds
• Matter other than cereal grains
• Roughage
• Sclerotinia
• Small oilseeds
• Small seeds
• Stones

Many of the materials, such as stones, ergot, and sclerotinia have separate tolerances. Foreign material reduces the value—there is less desired grain for the weight or volume purchased. In addition, the presence of foreign material in grain compromises the reputation for clean grain. Even the presence of other cereal grains can compromise the quality of the predominant grain.

Fortification

It is the addition of an ingredient for the purpose of enrichment (as the addition of vitamins to food).

• Restoration is the addition of a nutrient to a food in order to restore the original nutrient content. Enrichments the addition of nutrients to foods in accordance with a standard of identity as defined by food regulations. Both restoration and enrichment programmes usually involve the addition of nutrients that are naturally available or present in the food product.
• Standardization is the addition of nutrients to foods to compensate for natural variation, so that a standard level is achieved. Standardization is an important step to ensure a consistent standardized quality of the final product.
• Supplementation is the addition of nutrients that are not normally present or are present in only minute quantities in the food. More than one nutrient may be added, and they may be added in high quantities.

As compared with restoration and standardization, fortification has a special meaning: the nutrient added and the food chosen as a carrier have met certain criteria, so that the fortified product will become a good source of the nutrient for a targeted population. Nutrients added for food fortification may or may not have been present in the food carrier originally.

Fractionation [Oil]

Fractionation is the process of separation of an oil or fat into two or more fractions. The oil is cooled and crystallized under controlled conditions and the solid separated from the liquid by filtration or centrifugation. Fractionation of a fat is made possible by solubility differences between the component triglycerides. The fractions obtained have different physical and chemical properties from the original oil.