Journal of the American Oil Chemists Society · 1953 · 64 citations · 23 references
Life SciencesBiochemistryFood ScienceFood ChemistryLipid BiochemistryNutritional BiochemistryFatty Acid ChemistryFatty Acid MetabolismLipid AnalysisLipid MetabolismLipids In FoodsTriglyceride MetabolismFatty Acid ClassificationFatty AcidsPolyunsaturated Fatty Acid ContentSaturated Fatty AcidsTriacylglycerol StructureTriglyceride StructureUnsaturated Fatty Acid ContentUnsaturated Fatty Acids
Summary It has been shown that the glyceride‐type composition of a natural fat can be calculated from the total mol per cent of saturated acids and the total mol per cent of trisaturated glycerides, in accord with a new rule of glyceride‐type distribution, which is stated as follows: The glyceride‐type composition of any natural fat is that obtained by interchange, according to chance, of one‐third of the saturated acids represented by the difference between the GS 2 content required by chance and that actually present with the unsaturated acids in the fat, without allowing the formation of any further GS 3 .
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