Glyceride composition

Collomb, M., Buetikofer, U., Spahni, M., Jeangros, B. and Bosset, J.O. (1999) Fatty acid and glyceride composition of cow s milk fat in high- and lowland regions. Sci. Aliment. 19, 97-110. 

Fats and oils may differ considerably in composition, depending on their origin. Both fatty acid and glyceride composition may... 

Table 2-14 Comparison of the Glyceride Composition of Some Natural Fats as Determined Experimentally and as Calculated by 1,3 Random, 2 Random Hypothesis...

Many interrelated factors influence the texture of plastic fats. Fatty acid and glyceride composition are basic factors in establishing the properties of a fat. These factors, in turn, are related to solid fat content, crystal size and shape, and polymorphic behavior. Once the crystal network is formed, mechanical treatment and temperature history may influence the texture. 

Interesterification offers oppoitunities for modifying the glyceride composition of milkfat and recombined butter. The technique confers some positive nutritive value to milkfat. One disadvantage of the interesterification reaction is the loss of flavor during neutralization, interesterification, and subsequent deodorization. Most manufacturers would support that little or no commercial interest will result from using this process. 

TABLE 14. Glyceride Composition of Natural and Interesterified Milkfat (mol %) (39). 

Figure 1. Glyceride composition, structure, and fatty acid profile of DAG oil. (This figure is available in full color at http //www.mrw.interscience.wiley.com/biofp.)...

The texture of fat is influenced by a number of factors, including fatty acid and glyceride composition, solid fat content, crystal size and shape, nature of die crystal network, polymorphism, mechanical treatment, and temperature history (1). Many of these factors are interrelated, making it difficult to establish the independent effect of each. It is well recognized diat different fats preferentially occur in either P or p form (Table 1). 

Glyceride composition of tobacco seed oil J. Indian Chem. Soc. 21 (1944) 249-252. 

Fiq. 12-7. Calculated change in lard glyceride composition with directed interesterification. awley and Holman, J. Oil Chemists Soc., 33, 29 (1956).]... 

Table 3.23 Typical glyceride compositions of cocoa butters of different origin (Kattenberg, 1981)...

Typical glyceride compositions of some different types of cocoa butter are given in Tables 3.23 and... 

The glyceride composition of mustard oil has not been reported but presumably is similar to that of high-erucic acid rape (Table 3.94). 

The glyceride composition has been determined by silver ion TLC and agrees well with the data predicted by lipolysis. The 2-position is occupied essentially by unsaturated acids. The sterols, 4-methylsterols and triterpene alcohols are described in Tables 3.145-3.147. 

As with most vegetable oils the saturated acids hardly occur at the 2-position of the triglyceride. The glyceride composition calculated by the 1,3-random, 2-random distribution agrees well with experimentally determined values. Typical figures are given in Table 3.142. The stereospecific distribution of fatty acids in soya do not show strong differences in the composition of the 1- and 3-positions (Table 3.144). 

Table 3.170 Glyceride composition of pig fats (Chacko and Perkins, 1965)...

Glyceride composition is increasingly studied in terms of carbon number obtained by gas chromatography of intact glycerides. Thus the ratio of to glycerides has been proposed as a useful... 

Figure 12. Dynamic glyceride composition profile in thermal gradient column during fractionation of glyceride mixtures.

D alonzo, RP, Kozarek, WJ and Wade, RL (1982) Glyceride composition of processed fats and oils as determined by glass capillary gas chromatography. J. Am. Oil Chem. Soc., 59, 292-295. 

Freeman, IP. (1968). Interesterification. I. Change of glyceride composition during the course of interesterification. J Am Oil Chem Soc 45 456-460. 

Parodi, PW. (1979). Relationship between trisaturated glyceride composition and the softening point of milk fat. J Dairy Res 46 633-639. 

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