Saponification Number

Saponification number is an indicator of the quality of fats that is used to determine their acidity. It is expressed in milliliters of potassium hydroxide (KOH), which is necessary to neutralize all acid groups contained in one gram of the fat being tested. This analysis method is based on the fact that free fatty acids are released when fats and alkalis interact.

To analyze the saponification number, you need to take a certain amount of fat, dissolve it in water and add alkali. The amount of alkali required to neutralize the acids contained in the fat is then measured. If the amount of alkali corresponds to the saponification number of the fat, then we can draw a conclusion about its quality.

Saponification number is used in the food industry to control the quality of fats and oils and to determine their suitability for certain purposes such as soap, cosmetics, etc. In medicine, the saponification number also plays an important role, since it can indicate the presence of diseases associated with impaired fat metabolism in the body.

In general, saponification number is an important indicator of the quality of fats and is widely used in various areas of life.

The saponification number is one of the main indicators for assessing the quality of animal and vegetable fats. It is measured by neutralizing acids from the analyzed sample in an alkali solution using ammonia. The higher the saponification number, the more unsaturated fatty acids the fat contains and the less oxidized it is.

Methods for determining saponification number vary depending on the purpose of the analysis. In the production of edible oils and animal fats, the method can be carried out in two directions: determining the presence and identification of free fatty acids or determining the content and degree of unsaturation of fatty acids