Mr. Yahya A.

Moolla
Assistant Professor
C.K Pithawalla Institute of Pharmaceutical Science and Research Surat
 Fat constants or numbers are tests used for:
1. Checking the purity of fat for detection of
adulteration.
2. To quantitatively estimate certain properties of fat.
3. To identify the biological value and natural
characteristics of fat.
4. Detection of fat rancidity and presence of toxic
hydroxy fatty acids.
Definition: It is the number of grams of iodine absorbed by 100 grams of fat or oil.

The value is a measure of the amount of free fatty acids which have been liberated by hydrolysis from

the glycerides due to the action of moisture, temperature and/or lypolytic enzyme lipase

Uses: It is a measure for the degree unsaturation of the fat, as a natural property for it.

Unsaturated fatty acids absorb iodine at their double bonds, therefore, as the degree of unsaturation

increases iodine number and hence biological value of the fat increase.

It is used for identification of the type of fat, detection of adulteration and determining the biological

value of fat.
Definition: It is the number of milligrams of KOH required to completely saponify
one gram of fat.
It measure the average molecular weight of the fatty acid present.

Uses:
Since each carboxyl group of a fatty acid reacts with one mole of KOH during
saponification therefore, the amount of alkali needed to saponify certain weight
of fat depends upon the number of fatty acids present per weight. Thus, fats
containing short-chain acids will have more carboxyl groups per gram than long
chain fatty acids and consume more alkali i.e., will have higher saponification
number.
➢ Saponification is the process by which the fatty acids in the triglycerides or fat are
hydrolyzed by an alkali to give a glycerol and potassium salt of fatty acids.
➢ A known quantity of fat or oil is refluxed with an excess amount of alcoholic
KOH.
➢ After saponification the remaining KOH is estimated by titrating it against a
standard acid
➢ The value obtained is used for determination of saponification number of fat or
oil.
➢ Sample is titrated with 0.5 M HCl (Back reading, a ml)
➢ Blank Reading (bml)
➢ Saponification value= 28.05 (b-a)/w
 Definition:
➢ It is the number of milligrams of KOH required to
neutralize the free fatty acids present in one gram of fat.
OR
➢ It is the number of grams of iodine that would add to C=C
present in 100 gm of fat or oil.

Uses:
It is used for detection of hydrolytic rancidity because it
measures the amount of free fatty acids present.
 The oil/fat sample (w) taken in carbon-
tetrachloride is treated with excess of iodine
monochlorideted solution in glacial acetic acid
(Wijis Solution).
 The excess of iodine monochloride is treated
with potassium iodide.
 The liberated iodine is estimated by titration
with 0.1 M Sodium thiosulphate solution using
starch solution as indicator (Back reading, (a)
 Perform blank titration (b) without sample
 Iodine Value= 1.269 (b-a)/w
 Ester Number (Ester value)is the number of mg of KOH
required to saponify the esters present in 1 g of the
substance.
 Ester value = Saponification value - Acid value.
Method
➢ Weigh accurately about 2g of the sample. Add 25ml
of ethanolic KOH
➢ And boiled under reflux condenser on a water-bath
for1hour.
➢ Add 20ml of water and titrate the excess of alkali
with 0.5 M HCl using a further 0.2ml of
phenolphthalein indicator.
➢ Repeat the operation without sample. (Blank reading)
➢ The difference between the titrations represents the
alkali required to saponify the esters.
 Significance:
Ester value = Saponification value - Acid
value.

The ester value shows the amount alkali

consumed in the saponification of the esters
and is possible identify and differentiate the
fats with this value.
Reichert-Meissl number [Reichert Meissl (RM) value ]
➢ It is defined as the ml of 0.1 N KOH required to
completely neutralize the soluble volatile fatty acids
distilled from 5 g fat.
➢ RM number is useful in testing the purity of butter since it
contains a good concentration of volatile fatty acids
(butyric acid, caproic acid and caprylic acid).
➢ Butter has a RM number in the range 25-30, while it is less
than 1 for most other edible oils. Thus any adulteration of
butter can be easily tested by this sensitive RM number.
 ➢ Fat is saponified using glycerol alkali solution and acidified by
sulphuric acid to liberate free fatty acids.
➢ the liberated fatty acids are steam distilled and the steam volatile
fatty acids are collected (as condensate). The cooled condensate
of the volatile fatty acids is filtered for separation of water
soluble and water insoluble fatty acids.
➢ The water soluble fatty acids is titrated with alkali to give RM
value,
➢ water - insoluble fatty acids is titrated to give the polenske value.
Significance:
➢ It is a measure of water soluble steam volatile
fatty acids chiefly butyric and caproic acids
present in oil or fat.
➢ No other fat contains butyric acid glycerides, and
therefore, the Reichert Meissl value of the butter
fat is higher than that for any other fat.
➢ These determinations have been used principally
for analysis of butter and margarines.
Acetyl Number (Acetyl value) is the number of mg of
KOH required to acetic acid liberated by the hydrolysis
of 1 g of the acetylated substance.
Method:
➢ Boil the 10g of sample with 20 ml of acetic anhydride
for 2 hr.
➢ Add 600 ml water and boil for 30 min.
➢ Separate and wash the acetylated product
➢ Determine the saponification value of the acetylated
substance(b ml).
➢ Determine the saponification value of the substance(a
ml).
Significance:
➢ Is the measure of hydroxy acids in lipids.
➢ Increased number of acetyl value indicates more
amount of free fatty acids.

➢ Acetyl value= 1335 (b-a)/(1335-a)

➢ Where a= saponification value of substance
b= saponification value of acetylated
substance
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