Fats and oils, individual

Historically, many attempts have been made to systematize the arrangement of fatty acids in the glyceride molecule. The even (34), random (35), restricted random (36), and 1,3-random (37) hypotheses were developed to explain the methods nature utilized to arrange fatty acids in fats. Invariably, exceptions to these theories were encountered. Plants and animals were found to biosynthesize fats and oils very differently. This realization has led to closer examination of biosynthetic pathways, such as chain elongation and desaturation, in individual genera and species. 

Natural fats and oils can be used directly in products, either individually or as mixtures. In many cases, however, it is necessary to modify their properties, particularly their melting characteristics, to make them suitable for particular applications. Therefore, the oils and fats industry has developed several modification processes using enzyme technology. In particular, lipases (and lately cutinases), phospholipases and pectinases can be used for interesterification processes, ester syntheses and in olive-oil extraction. 

Synthesis and Manufacture of Amines. The chemical and business segments of amines and quaternaries are closely linked. The majority of commercially produced amines originate from three amine raw materials natural fats and oils, a-olefins, and fatty alcohols, The amines are then used to produce a wide array of commercially available quaternary ammonium compounds. Some individual quaternary ammonium compounds can be produced by more than one synthetic route. See also Amines. 

KJ Hammond. The determination of butylated hydroxyanisole (B.H.A.), butylated hydroxytoluene (B.H.T.) and individual gallate esters in fats and oils by high performance liquid chromatography. J Assoc Pub Anal 16 17-24, 1978. 

A Total Diet Study carried out in the UK in 1993 detected low levels of a range of individual phthalates in composite samples of carcass meat, poultry, eggs and milk.69 Only low levels (generally < 0.07 mg/kg) were found. Total phthalate was determined (by conversion of any phthalate in the samples to dimethyl phthalate) in carcass meat, eggs, meat products, offals, poultry, fish, fats and oils, milk and milk products. Each food group was found to contain total phthalate in a range between 0.5 and 8.8 mg/kg. This difference may be due to the presence of phthalate monoester metabolites, which would be included in the analytes. The dietary exposures of even 97.5th percentile consumers were estimated to be within the TDIs for DEHP, BBP and DBP. 

Joint FAO/WHO Food Standards Programme (1999d) Codex Standard for Fats and Oils not Covered by Individual Standards. Codex Stan 19-1981 (rev. 2-1999). 

Most naturally occurring fats and oils are mixtures of triglycerides containing a variety of saturated and unsaturated fatty acids. Even the individual triglycerides are often mixed, containing two or three different fatty acids. In general, oils from plants and cold-blooded animals contain more unsaturations than fats from warm-blooded animals. Table 25-2 gives the approximate composition of the fatty acids obtained from hydrolysis of some common fats and oils. 

Contents of individual fatty acids in the fat of a species can vary by over 100 percent. Table 34.2 summarizes general fatty acids contents of the major edible fats and oils, and Table 34.3 does likewise for industrial fats and oils. 

The individual fatty acid composition of fats and oils are routinely assayed by gas chromatography. Samples are transesterified with methanol to convert the... 

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