Trisaturated Glycerides of Milk Fat

Open Access
Publisher Website
Google Scholar
Abstract
Ten samples of milk fat were analyzed for trisaturated glyceride by the mercaptoacetic acid method. The amount of trisaturated glyceride varied from 21.5% to 32% by weight and agreed well with the amount calculated by random distribution theory. The fatty acid composition of the trisaturated glyceride and whole fat was determined by gas phase chromatography, and no indication was found of a preferential selection or exclusion of any of the major saturated fatty acids from the trisaturated glycerides; It is suggested that the glyceride distribution theory of Vander Wal best explains the known facts about the structure of milk fat. It was also found that the relation among the melting point of a fat and the melting point and amount of trisaturated glyceride, which has been found valid for many facts, does not hold for milk fat. The implication of this is discussed.

This publication has 13 references indexed in Scilit: