Saponification value of edible oils – Fully automated determination in rapeseed and olive oil according to EN ISO, ASTM, AOAC, USP, and Ph.Eur.

The saponification value is an important parameter used for the characterization and assessment of the quality of edible fats and oils. Furthermore, the saponification number provides information about the average molecular weight of all fatty acids present. The higher the saponification value, the lower the molecular weight of all fatty acids.


This Application Note describes the titrimetric determination of the saponification value in rapeseed (canola) and olive oil. The analysis is performed according to the standard EN ISO 3657, and is based on a modification of the norms AOAC 920.160, ASTM D5558, USP<401>, and Ph.Eur. 2.5.6. Using potentiometric indication, very precise results can be achieved for a wide range of edible oils.