Infrared Quantitative Analysis Data. C-61 Determination Of Trans Unsaturation (Expressed as % Trielaidin) in Triglycerides

Callen, Joseph E.; Pace, Z T.

doi:10.1021/ac60143a631

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Effect Of Addition Of Hydrogenated1

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1961

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“…Using the absorptivity of 0.460 liter per gram cm. for the trielaidin reported by Callen and Pace (5), the range for isolated FOOD DISCOLORATION trans unsaturated acids was found to be 5.8 to 12.0%. The ratio of the concentration of isolated trans to conjugated trans unsaturation is about 2.7.…”

Section: Effect Of Addition Of Hydrogenatedmentioning

confidence: 71%

“…Spectra from 1025 to 920 Cm.-1 Spectra of three typical butter samples are shown in Figure 1, with spectra of the same samples containing 10% hydrogenated fat (uncorrected for slight cell mismatch). The most prominent features in these spectra are the absorptions due to isolated trans unsaturation at 967 cm.-1 (5) and a smaller peak at 948 cm.-1 Spectrum 1 of Figure 1, a, was obtained from a sample containing less trans unsaturation than the reference butter, sample 2 contains about the same amount, while sample 3 contains more.…”

Section: Resultsmentioning

confidence: 99%

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