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The component fatty acids and glycerides of palm‐kernel oil
Author(s) -
Dale Amy Pauline,
Meara M. L.
Publication year - 1955
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740060309
Subject(s) - unsaponifiable , palm kernel oil , chemistry , capric acid , lauric acid , iodine value , saponification value , glyceride , food science , saponification , chromatography , arachidic acid , coconut oil , stearic acid , fatty acid , organic chemistry , palmitic acid , palm oil
Abstract The component fatty acids of a specimen of palm‐kernel oil [with characteristics: saponification equivalent 230–5, iodine value 16–7, free acidity (as lauric acid, per cent.) 8–1, unsaponifiable matter 1‐6%] were found to be: caprylic 2–4, capric 3–7, lauric 45–2, myristic 18–6, palmitic 8–5, stearic 2–5, arachidic 1–9, oleic 15–1, linoleic 2–1% (wt.). The oil is a complex mixture of mixed triglycerides; the major components are myristodilaurin 27–2, caprolauro‐olein 12–2, lauromyristo‐olein 10–6%. No other component occurs in an amount greater than 10%.