Modification of vegetable oils. XIV. Properties of aceto‐oleins

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Abstract
Summary: Pure 1,2‐diaceto‐3‐olein was prepared by acetylating mono‐olein. A mixture of aceto‐oleins was prepared by acetylating a mixture of mono‐, di‐, and trioleins derived from commercial oleic acid. Several natural oils were acetylated either by ester‐ester interchange with triacetin or by glycerolysis followed by acetylation. The various products were examined for cloud and solid points, point of complete melting, and consistency.The 1,2‐diaceto‐3‐olein, which contains 19.5% of acetyl group on a weight basis, has a melting point of −18.3°C. while the mixture of aceto‐oleins, which contained 14.3% of acetyl on a weight basis, melted at −24°C.Acetylation of the natural oils raises in most instances their cloud and solid points and point of complete melting, but it also greatly increases their plasticity at lower temperatures.Aceto‐compounds were used to plasticize highly hydrogenated cottonseed oil. These mixtures were prepared so that they possessed the consistency of margarine oil at room temperature. These mixtures, when compared with partially hydrogenated oil, butterfat, or a mixture of cottonseed oil and hydrogenated cottonseed oil, were softer below room temperature and firmer above room temperature.A margarine‐like product containing 79% of aceto‐olein and 18.5% of highly hydrogenated cottonseed oil had a practically constant consistency over the temperature range of −15° to 49°C. (5° to 120°F.).