ernaehrungsphysiologisch valuable products and processes for their production

摘要

Fatty acid components of edible fats, e.g. margarine, consisting mainly of triglycerides of 12-24C fatty acids, contain, by wt., 0-8 (esp. 2-6) % lauric acid, 9-36% satd. 16-24C fatty acids, 40-75 (45-70) % linoleic acid, 5-40% other unsatd. fatty acids, and esp. 15% satd. 12-24C fatty acids. The fatty acid gps. are distributed over the glyceride molecule in a way such that the cooling curve of fat, taken under conditions for solidifying point determination, shows no turning points above 32 degrees C and dilation (expansion) value of fat (in mm3/25 g) is 75-250 (100-225) at 30 degrees C, 0-100 at 40 degrees C, 300-625 at 0 degree C and 150-400 at 20 degrees C. The fats. are pref. prepd. by the non-controlled alcoholysis of (a) 80-20% mixt. of (i) 20-85% of a linoleic acid-rich liq. triglyceride, (ii) 80-15% of a solid triglyceride having =5 iodine index and consisting of 0-60% coconut-type triglyceride and 100-40% fatty acid triglyceride; and (b) mixing alcoholysis prod. with 80-20% of a linoleic acid-rich liquid triglyceride.