Definition:
The acetyl value is the number of milligrams of potassium hydroxide (KOH) required to neutralize the acetic acid liberated from 1 gram of acetylated fat or oil.
Significance:
Provides information about the hydroxyl groups present in the fat or oil, which are acetylated during the process.
Important for identifying the presence of hydroxylated fatty acids or alcohols within the fat.
Principle:
The fat or oil is acetylated (reacted with acetic anhydride), and the acetylated product is hydrolyzed.
The liberated acetic acid is then titrated with KOH to determine the acetyl value.
Equation of Acetyl Value
