Physical properties of aceto‐ and butyro‐oleins, mono‐olein, and diolein

Abstract

PlSKUR: REPORT OF THE LITERATURE REVIEW COMMITTEE 239 strable alteration in the nutritional value of the flour protein 375). Vitamin E is destroyed in this process, but this was not considered to be of a serious nutritional significance for flour provides only a small percentage of our needs for this factor. Monoglycerides from super glycerinated fats were purified of flavor reverting materials by treatment with short chain ketones, cooled until two phases formed, one of which contained reverting material, the other nonreverting monoglycerides (Young & Black--U. S. 2,740,799). In an analysis of the odorous flavor-reverting materials distilled from peanut oil, hexanal, several long chain normal hydrocarbons, some hydro-carbons with terminal dimethyl groupiilgs, and sitosterol were identified 69).A coconut-like off-flavor of milk fat, dried whole milk, evaporated milk, and dried cream was attributed to the presence of the lactone of 5-hydroxydecanoic acid (Keeney & Patton--J.Dairy Sci. 39, 1104Sci. 39, , 1114.Maltschewsky 331, 336) reviewed and recorded new experimental data on the microbiological spoilage of margarine. Two types of margarines were stored at -{-20, +15, +5, --5, and --25 ~ respectively and the amount and types of bacteria developed in the samples and the acidity through 90 days' storage were recorded.

The Polymorphism of Glycerides.

“…A recent investigation of 1-monolein using the capillary tube method has indicated (49) that it exists in three forms and not four as suggested by an earlier investigation (14).…”

“…Short chain unsaturated glycerides such as 1,2-diaceto-3-olein and 1,2-dibutyro-3-olein recently have been examined and thermal and dilatometric data obtained (43,49) but no X-ray data.…”

“…Some unsaturated diacid diglycerides have been examined, e.g., l-stearyl-3-olein, and found to exhibit rather individualistic behavior (37). Thermal and dilatometric data have been reported recently (49) on other diglycerides such as l-butyro-3-olein, 1aceto-3-olein, and 1,3-diolein. Three forms were found for the latter compound, in contrast to earlier investigators (14, 37).…”

Structure and polymorphism of saturated monoacid 1,2-diacyl-sn-glycerols

“…The single-crystal structures of two heavy-atom-substituted saturated 1,2-DGs (Larsson, 1963;Hybl & Dorset, 1971) have been solved. Though there have been several physical studies of symmetrical unsaturated 1,3-diacylglycerols (Daubert & Lutton, 1947;Carter & Malkin, 1947; Daubert & Sidhu, 1948; O'Connor et al, 1955;Gros & Feuge, 1957), there have been no reported physical studies of pure mono-or diunsaturated 1,2-diacylglycerols. Since these are the biologically occurring DG species, the lack of physical studies is surprising.…”

Advances In The Synthesis Of Glycerides Of Fatty Acids

“…-Monoerucinand a-monobrassidin (25) and a-monoglycerides of chaulmoogric acid [ 13-(2-cyclopenten-1 -3d) tridecanoic acid] and hydnocarpic acid [ll-(2-cyclopenten-l-yl)undecanoic acid] (133) have been synthesized in a similar way (67). A fairly pure -monoólein has been obtained by the interesterification of methyl oleate with glycerol in the presence of an alkaline catalyst, followed by molecular distillation and crystallization from acetone (66). Following an earlier communication (19) a general method for the preparation of unsaturated mono-, di-, and triglycerides has been suggested by Black and Overley (20), according to which unsaturated acids are first halogenated (preferably brominated), converted to acyl chlorides, esterified by conventional methods, and dehalogenated with zinc.…”