Saponification Value Calculator

Calculate saponification values for fats and oils. Essential for soap making, quality control, and lipid analysis!

SV = \frac{(V_b - V_s) \times N \times 56.1}{W}

• 🧪 Analytical Chemistry • 🧼 Soap Making • 📊 Quality Control

Titration Parameters

Sample Type:

Sample Weight (g):

Accurate to 4 decimal places

KOH Normality (N):

Standardized KOH solution

Blank Volume (mL):

HCl volume for blank

Sample Volume (mL):

HCl volume for sample

Experimental Conditions

Temperature (°C):

Reflux Time (min):

Analysis Method:

Quick Presets:

Saponification Reaction

Active Saponification

SV Scale (mg KOH/g)

0 100 200 300 400+

Saponification Formula:

Sample Properties:

Expected SV: 250-260 • Type: Vegetable Oil • Chain Length: Medium

Typical SV Ranges

Coconut Oil: 250-260

Olive Oil: 185-196

Palm Oil: 190-209

Castor Oil: 176-187

Saponification Analysis Results

SV (mg KOH/g)

Quality Grade

Avg. MW (g/mol)

Chain Type

Calculation Details

Volume Difference: -

KOH Consumed: -

Sample Weight: -

Method Used: -

SV Comparison

"Saponification value reveals the molecular architecture of fats and oils through chemical analysis."

- Analytical Chemistry Principle

Chemical Insights

Molecular Composition

Quality Assessment

Industrial Applications

Quality Control

Saponification Value Guide

What is Saponification Value?

Saponification value is calculated as: $SV = \frac{(V_b - V_s) \times N \times 56.1}{W}$

It represents the milligrams of KOH required to saponify one gram of fat or oil, indicating the average molecular weight of fatty acids.

Typical Saponification Values

Coconut Oil: 250-260 mg KOH/g (short chain fatty acids)
Palm Kernel Oil: 230-254 mg KOH/g (medium chain)
Olive Oil: 185-196 mg KOH/g (long chain)
Castor Oil: 176-187 mg KOH/g (very long chain)

Applications

Soap manufacturing and formulation
Quality control of fats and oils
Identification and authentication of oils
Determination of average molecular weight
Assessment of oil purity and adulteration

Factors Affecting Saponification Value

Fatty acid chain length (shorter chains = higher SV)
Degree of saturation
Presence of free fatty acids
Oil processing and refining
Storage conditions and age