The unsaturated fatty acids of hydrogenated shortening and other edible fats

Andrews, J. T. R.; Richardson, A. S.

doi:10.1007/bf02544123

Oil Soap

1943

DOI: 10.1007/bf02544123

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The unsaturated fatty acids of hydrogenated shortening and other edible fats

J. T. R. Andrews

A. S. Richardson

Abstract: Summary Analysis of 227 samples of edible fats collected from widely scattered cities of the United States shows that the average percentage of glyceride derived from linoleic acid increases in the order: butter fat, margarine, lard, hydrogenated shortening, and blended shortening containing some hydrogenated fat or animal fat as stiffening agent.

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1952

1964

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The fatty acid content of meat and poultry before and after cooking

Chang

Watts

1952

J Americ Oil Chem Soc

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SummaryFatty acids distribution of various cuts of pork, lamb, beef, turkey, and chicken before and after cooking were analyzed by the spectrophotometric method. Results indicate that only a small amount of the polyunsaturated fatty acids was lost with ordinary methods of cooking. The reliability of these apparent fatty acid values after cooking is discussed. A table of fatty acid composition of these meats as eaten is also presented for dietary purposes.

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The fatty acid content of meat and poultry before and after cooking

Chang

Watts

1952

J Americ Oil Chem Soc

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Essential fatty acid contents of various fats: Interpretations of values by physico‐chemical tests

Alfin-Slater

Melnick²

1964

J Americ Oil Chem Soc

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Biological assays of oil and fat products, free from isomers of the naturally‐occurringcis‐9,cis‐12 linoleic acid, have been shown to provide estimates of essential fatty acid content which agree well with values obtained by spectrophoto‐metric analysis. However, when partially hydrogenated fats, such as those used in margarines, are bio‐assayed the estimates obtained are only about 60% of those derived by spectro‐photometric tests. In a blended corn oil margarine, good agreement was obtained for linoleic acid content by using biological assay or spectrophotometry, thio‐cyanometric procedure, column chromatography for saturates plus iodine value, and gas liquid partition (GLP) chromatography. This margarine fat contained about 29% of the essential form of linoleic acid, and had a ratio to saturated fatty acids of 1.6:1. The hydrogenated corn oil margarine is unlike conventional margarines in providing high amounts of the isomeric forms of linoleic acid which lack essential fatty acid activity. For this reason, poor agreement was obtained between biological assay results and those by physico‐chemical measurements of linoleic acid content. Such fat contains only about 6% of the essential form of linoleic acid, with a ratio to saturated fatty acids of ca. 0.3.1. From this study it is now possible to characterize, even without bio‐assay data, the fatty acid composition of a highly isomerized fat, such as is found in hydrogenated corn oil margarine. The characterization groups the fatty acids into saturates and total linoleic acids, with the latter including estimates of the positional isomers of linoleic acid with widely spaced double bonds,trans forms of linoleic acid with methylene‐in‐terrupted double bonds, linoleic acids with the double bonds in conjugated position, andcis‐9,cis‐12 linoleic acid. The combined use of the spectrophotometric and thiocyanometric procedures makes it possible to estimate the essential fatty acid content of hydrogenated fats containing residual dienes.

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The unsaturated fatty acids of hydrogenated shortening and other edible fats

Cited by 2 publications

References 1 publication

The fatty acid content of meat and poultry before and after cooking

The fatty acid content of meat and poultry before and after cooking

Essential fatty acid contents of various fats: Interpretations of values by physico‐chemical tests

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