Polenske number

The Polenske number is a key figure for characterizing fat in food analysis .

The Polenske number indicates how much volatile, water-insoluble fatty acids can be obtained from the fat by saponification . It consists in specifying the amount of 0.1 N sodium hydroxide solution in ml that is required to neutralize the volatile, water-insoluble fatty acids distilled off from 5 g of fat .

The Polenske number is particularly important for determining the purity of butterfat. Together with the Reichert-Meissl number and the Kirschner number , the Polenske number can be used to calculate the butterfat content in fat blends.

Individual evidence

↑ Chemical-technical investigation methods . Springer Berlin Heidelberg, Berlin, Heidelberg 1923, ISBN 978-3-642-90839-2 .
^ Joint FAO / WHO Food Standards Program .: Codex Alimentarius . 2nd ed., Rev. Food and Agriculture Organization of the United Nations, Rome 1995, ISBN 92-5103762-0 ( fao.org [accessed May 6, 2019]).

[1] Chemical-technical investigation methods . Springer Berlin Heidelberg, Berlin, Heidelberg 1923, ISBN 978-3-642-90839-2 .

[2] Joint FAO / WHO Food Standards Program .: Codex Alimentarius . 2nd ed., Rev. Food and Agriculture Organization of the United Nations, Rome 1995, ISBN 92-5103762-0 ( fao.org [accessed May 6, 2019]).