Fatty acids, including polyenoic and trans components, and glycerides of Indian goat tallows

Average analysis of five Indian goat tallows by ester fractionation yielded (as mole‐%) : myristic (4‐3), palmitic (30‐2), stearic (23‐8), arachidic (2‐3), tetradecenoic (0‐3), hexadecenoic (3‐6), oleic (34‐8), octadecadienoic (0‐5) and C 20–22 ‐acids (0‐2). Intensive solvent crystallisation, GS 3 determination and component acid analysis of one specimen showed GS 3 30‐3; GS 2 U 25‐8; GSU 2 41.5 and GU, 2.4 (mole‐%). Major individual components (mole‐%) were : palmitodistearin 14.4; dipalmitostearin 11.7; palmitostearoolein 18.4; stearodiolein 19.2; palmitodiolein 21.2 and triolein 2.4. Indian goat tallows resemble in glyceride structure a saturated specimen of a Western beef tallow rather than an Indian, which is high in GS 4 U. Polyene‐ and trans ‐acid contents, determined by appropriate concentration and spectrophotometry, were both low : non‐conjugated diene 1.12, non‐conjugated triene 0.21, conjugated diene 0.05, conjugated triene 0.02 and isolated trans ‐acid 5.5 (wt.‐%).