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Acetin fats. I. Products made from mixed acetin fats

1954; Wiley; Volume: 31; Issue: 4 Linguagem: Inglês

10.1007/bf02545702

1558-9331

Fred J. Baur,

Food Chemistry and Fat Analysis

Summary The most striking effect of the introduction of the acetyl group into the glyceride molecule is the reduction in melting point. This effect permits the preparation of low melting fats and oils, or acetin fats, of a high degree of saturation and of a significantly increased oxidative keeping quality. Mixed acetin fats containing monoacetyl (monoacetins), diacetyl (diacetins), and normal triglycerides were made by random interesterification of normal fats or oils with triacetin, followed by removal of the residual triacetin. In general, mixed acetin fats may replace normal triglycerides in any edible fat use. Edible fat products including shortenings, margarines, or spreads, salad oils, and frying oils were made from acetin fats and oils. Suggested inedible use applications of the acetin fats and oils include plasticizers, tinning oils, and hydraulic oils.