Reichert value
The Reichert value is a value determined when examining fat. The Reichert value is an indicator of how much volatile fatty acid can be extracted from fat through saponification. It is equal to the number of ml of 0.1 normal hydroxide solution necessary for the neutralization of the water-soluble volatile fatty acids distilled and filtered from 5 grams of a given saponified fat.
This number is a useful indicator of non-fat compounds in edible fats, and is especially high in butter.
The value is named for the chemists who developed it, Emil Reichert and Emerich Meissl.
The Polenske value and Kirschner value are related numbers based on similar tests.
