Saturated triglycerides

Saturated triglyceride -made using saturated acid Unsaturated triglyceride -made using unsaturated acid... 

These equations suggest that C60 is more sensitive to the degree of unsaturation of the oil employed as solvent than C70. Additionally, a limiting solubility value for the fully saturated triglycerides (those with NI = 0) can be predicted from equations... 

Figure D1.6.3 TLC-FID separation of a range of standard lipids. The mobile phase was 91 6 3 1 (v/v/v/v) hexane/ethyl acetate/diethyl ether/formic acid. Time refers to scanning time of the Chromarod. Abbreviations CE, cholesterol ester CHO, cholesterol DG, 1,2-diglyceride 1,3-DG, 1,3-diglyceride FFAU, highly unsaturated free fatty acid FFAS, less unsaturated free fatty acid MG, 1-monoglyceride PL, phosphatidylcholine TGU, highly unsaturated triglyceride TGS, saturated triglyceride. Tripalmitin and palmitic acid were used to complement trilinolenin and linolenic acid. Reproduced from Ackman and Heras (1997) with permission from AOCS Press.

Feldman, E.B., Russell, B.S., Schnare, F.H., Moretti-Rojas, I., Miles, B.C., and Doyle, E.A. 1979b. Effect of diets of homogenous saturated triglycerides on cholesterol balance in rats. J. Nutr. 109, 2237-2246. 

Therapy aimed at improving cardiovascular disease risk is aimed at lowering circulating lipid levels, especially that of cholesterol. Dietary intervention (low saturated triglyceride and cholesterol) is effective. Circulating cholesterol can in fact be determined from daily fat intake by the Hegstedt formula ... 

Most saturated triglycerides are fats because they are solid at room temperature. Most triglycerides with several unsaturations are oils because they are liquid at room temperature. The term polyunsaturated simply means there are several double bonds in the fatty acids of the triglyceride. 

Salad Oil. An edible oil that is suitable for the production of a mayonnaise or salad dressing emulsion, which will remain liquid at refrigerated temperatures 40°F or 4.4°C. This requirement has been refined to require a minimum cold test of 5 and one-half hours this measurement requires that a sample of the oil remain clear and brilliant while submerged in an ice bath. Cottonseed oil must have a portion of the saturated triglycerides removed to meet the requirements of a salad oil winterization is the process normally used to produce a cottonseed salad oil. 

Saturated triglyceride A triglyceride with single bonds between all of the carbon atoms. 

The optimal ratio is thought to be 1 1, but animal products such as cheese and baked products that contain butter and oils contain over 20-fold more saturated triglycerides than this. Certain types of fish are the notable exception. 

The oil hardening process used in margarine manufacturing involves hydrogenation of unsaturated fatly acids at a pressure of 2-10 atmospheres, temperature of 160-220 °C, and the presence of 0.05-0.1% nickel catalysts. Depending on the number of double bonds, different (partially) saturated triglycerides form in this process. Cis-trans isomerization and double bond movement are also possible under these conditions, which may give rise to 5-40% of trans-fatty acids. 

Values of the heat of fusion for saturated triglycerides were found to follow the linear relation ... 

Unsaturated compounds can be reduced to saturated compounds by catalytic hydrogenation. The following example shows conversion of an unsaturated triglyceride to a saturated triglyceride (both are fats), in a catalytic hydrogenation reaction as might be done in the food industry to change the physical properties of a fat. 

Polyunsaturated triglycerides have less ordered structures and do not pack together so closely or so compacdy as saturated triglycerides. As a consequence, intramolecular and intermolecular dispersion forces are weaker, with the result that polyunsaturated triglycerides have lower melting points than their saturated counterparts. 

Tabulated are solubilities of five saturated triglycerides in various non-aqueous solvents and at a variety of temperatures. 

By adding bromine to the solvent, unsaturated triglycerides can be converted to derivatives which are separable from the saturated triglycerides. Cocoa butter gives five large and two small spots under these conditions, instead of three large and one small and olive oil, six large and five small instead of four [83]. 

Figure 6.20 A space-filling model of a saturated triglyceride.

The lower melting points of triglycerides rich in unsaturated fatty acids are related to differences in three-dimensional shape between the hydrocarbon chains of their unsaturated and saturated fatty acid components. Shown in Figure 26.1 is a space-filling model of tristearin, a saturated triglyceride. In this model, the hydrocarbon chains lie parallel to each other, giving the molecule an ordered, compact shape. 

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