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Composition and structure of some consumer‐available edible fats
Author(s) -
Parodi P. W.
Publication year - 1976
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02586253
Subject(s) - degree of unsaturation , polyunsaturated fatty acid , chemistry , food science , composition (language) , cis–trans isomerism , fatty acid , organic chemistry , philosophy , linguistics
Samples of polyunsaturated margarines, table margarines, hard cube polyunsaturated vegetable oil, hard cube vegetable oil, animal fat, and blends of vegetable oil and animal fat were analyzed for fatty acid composition, percentage of cis,cis ‐methylene interrupted polyunsaturated fatty acids, percentage isolated trans ‐unsaturation, and percentage conjugated diene. Gas liquid chromatography was used to separate and measure the geometric isomers of the octadecaenoic and octadecadienoic acids. Selected samples were analyzed for the content of positional isomers in their cis monoene and trans monoene fractions, and for the percentage of fatty acid esterified in the 2‐position of their triglycerides.