Editing Fatty acid (section)

=== Free fatty acids ===
{{See also|Deep frying#Oil deterioration and chemical changes}}
When [[circulatory system|circulating]] in the [[blood plasma|plasma]] (plasma fatty acids), not in their [[ester]], fatty acids are known as non-esterified fatty acids (NEFAs) or free fatty acids (FFAs). FFAs are always bound to a [[transport protein]], such as [[albumin]].<ref name="Dorlands">{{cite book|title=Dorland's Illustrated Medical Dictionary |publisher=[[Elsevier]] |url=http://dorlands.com/}}</ref>

FFAs also form from [[triglyceride]] food oils and fats by hydrolysis, contributing to the characteristic [[Rancidification|rancid]] odor.<ref>{{Cite journal|last1=Mariod|first1=Abdalbasit|last2=Omer|first2=Nuha|last3=Al|first3=El Mugdad|first4=Mohammed|last4=Mokhtar |date=2014-09-09|title=Chemical Reactions Taken Place During deep-fat Frying and Their Products: A review|url=https://www.researchgate.net/publication/270727167|journal=Sudan University of Science & Technology SUST Journal of Natural and Medical Sciences|volume=Supplementary issue|pages=1–17}}</ref> An analogous process happens in [[biodiesel]] with risk of part corrosion.