Nonglyceride

Source From G. J acini, E. Fedeli, and A. Lanzani, Research in the Nonglyceride Substances of Vegetable Oils, J. Assoc. Off. Anal. Chem., Vol. 50, pp. 84-90,1967. ... 

Oil expressed without heating contains the least amount of impurities and is often of edible quality without refining or further processing. Such oils are known as cold-drawn, cold-pressed, or virgin oils. The expressed oil from cooked seeds contains greater quantities of nonglyceride impurities such as phospholipids, color bodies, and unsaponifiable matter. Such oils are highly colored and are not suitable for edible use. 

Extensive data have been published on the Reichert-Meissl, Polenske, and Kirschner values of mixtures of butter fat, coconut, and palm kernel oils (Table 9) (24-26). Other average characteristics of butter fat are approximately as follows density at 60°C, 0.887 melting point, 38°C titer, 34°C and unsaponifiable matter, 0.4%. The optical properties of butter fat are misleading and are in part contributed by the nonglyceride components. 

Cottonseed oil, like all oils and fats, is made up of glyceridic materials with some nonglyceridic material in lessor quantities. It is the chemical composition that defines the chemical and physical properties of all fats and oils, which in turn will determine the suitability of the oil in various processes and applications. 

Ester, feed grade (33.4), is the product consisting of methyl, ethyl, and other nonglyceride esters of fatty acids derived from animal and/or vegetable fats. It consists predominantly of the ester and must contain not less than 85% total fatty acids, not more than 10% free fatty acids, not more than 6% unsaponifiable matter (2% for methyl esters), and not more than 1 % insoluble matter. Its source must be stated in the product name, e.g., methyl ester of animal fatty acids or ethyl ester of vegetable oil fatty acids. Methyl esters must contain not more than 150 ppm (0.015%) free methyl alcohol. If an antioxidant is used, the common name or names must be indicated, followed by the words used as a preservative. This feed fat includes FDA regulation 573.640 ... 

All oils and fats contain small amounts of nonglyceride components. Some of these components are removed from crude oils during refining to produce final products with satisfactory sensory properties. These minor components include phosphatides, unsaponifiable matters, chlorophyll, and alteration products. 

Crude oil contains relatively small and variable amounts of nonglyceride impurities. The quality and yield of finished oil are affected by some of the undesirable impurities that are not properly removed during processing. 

Nonglyceride lipids consist of sphingolipids, steroids, and waxes. Sphingomyelin is a component of the myelin sheath around cells of the central nervous system. The steroids... 

Fatty acids, glycerides, nonglyceride lipids, and complex lipids... 

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