Reichert value
The Reichert-Meissl number, named after Emil Reichert and Emmerich Meissl, is a value determined when examining fat.
The Reichert-Meissl number indicated how much volatile fatty acid can be extracted from fat through saponification. It consists of the amount of 0.1 n NaOH in ml, which is necessary for the neutralization of the volatile fatty acids distilled from 5 g of fat. This number is usually below 1.
This number is especially high in pure butter and is a useful indicator of impurities or substitutions.