Professional Documents
Culture Documents
Some of the confusion about oils and pH might come from the fact
that natural oils have an “acidity” value.
For instance, the acidity of virgin olive oil is less than 2%, while
extra virgin olive oils are less than 0.8%. But what does that mean if
it has nothing to do with pH?
Well, natural fats (both vegetable and animal) are mostly made up of
molecules called triglycerides. And each triglyceride is a sexy little
bundle of three fatty acids. While fatty acids are bundled up, they’re
not “acidic.” If you’d like an analogy, try picturing a triglyceride as
a package of three sharp darts (fatty acids) with their pointy ends all
safely stored away. When fatty acids are unbundled, their acidity is
unleashed and the oil starts tasting more and more sour.