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Octadecadienoic acids of shortenings and margarines
Author(s) -
Sreenivasan B.,
Brown J. B.
Publication year - 1956
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/bf02665105
Subject(s) - linoleic acid , polyunsaturated fatty acid , chemistry , cis–trans isomerism , food science , organic chemistry , fatty acid
Summary A scheme is described to separate the fatty acids of shortenings and margarines into four fractions, the final filtrate of which contains most of the polyunsaturated acids. The nature of the unsaturated acids in these fractions is discussed. It is observed that these fats contain 25–40% of trans monoethenoic acids and 2–8% of linoleic acid and considerable proportions of both 9,12‐ cis, trans or trans,cis and isolated cis,trans isomers of linoleic acid.