Determination of Reichert Meissl Values

Reichert-Meissl Number refers to the amount of volatile fatty acid obtained by saponification from fats and oils. The Reichert-Meissl Number, which is particularly high in butter, is expressed as the number of milliliters of 0.1 normal hydroxide solution required to neutralize the water-soluble volatile fatty acids distilled and filtered from 5 grams of a given saponified fat.

The Reichert-Meissl Number is checked to detect adulteration of oils. The Reichert-Meissl Number should be in the range of 26-30. If it is below 26, it is an indication of adulteration.

For Reichert-Meissl Number Determination in Foods, please contact Nanolab Food Analysis Laboratory.