Kamala (Mallotus philippinensis) oil was crystallized using acetone at temperatures progressively lowered from ambient to −15C. The five fractions thus obtained were subjected to intensive analysis using a variety of methods. These included thin layer chromatography before and after hydrogenation, cryoscopic mean molecular wt determination, fatty acid analysis by ultraviolet absorption and by gas liquid chromatography of the hydrogenated silylated esters, determination of total unsaturation using the Rosenmund‐Kuhnhenn reagent, hydroxyl value determination, nuclear magnetic resonance, lipase hydrolysis, ester number determination both as ferric hydroxamate complexes and infrared absorption, and glycerol determination by silylation followed by gas liquid chromatography. The evidence is consistent with the presence in kamala seed oil of polyacid glycerides carrying from 3 to 8 fatty acids.

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