Is there any fatty acid available which can create reichert meissl valuein edible oils?
The Reichert-Meissl value is a measure of the volatile water soluble fatty acids (butyric and caproic) but this does not represent all the volatile fatty acids present in the fat, so it is only useful as a comparison between different samples, for example in determining the purity of butterfat, which contains high proportions of volatile fatty acids.
