Adulterated butterfat: Fatty acid composition of triglycerides and 2‐monoglycerides

Abstract

Abstract Beef tallow and cottonseed oil were mixed with a pure butterfat in the ratios of 2%, 4% and 6% to obtain admixtures of beef tallow with butterfat and cottonseed oil with butterfat. The hydrolysis of individual triglycerides was carried out using the lipase to obtain 2‐monoglycerides. The results indicated that butterfat had a higher percentage of C14:0 and C16:0 acids than found in the triglycerides and 2‐monoglycerides of beef tallow and cottonseed oil. Beef tallow contained a higher proportion of C18:0 and C18:1 acids than butterfat and cottonseed oil triglycerides or 2‐monoglycerides. Cottonseed oil had a higher percentage of C18:2 acid located in triglyceride or 2‐monoglyceride than found in butterfat or beef tallow triglycerides and 2‐monoglycerides. The analysis of the samples of butterfat containing 2%, 4% and 6% beef tallow revealed that the addition of beef tallow to butterfat affected the fatty acid composition of butterfat triglycerides and 2‐monoglycerides with C18:0 and C18:1 acids; the effect was increased with increasing percentages of beef tallow. The addition of cottonseed oil to butterfat in the ratios of 2%, 4% and 6% affected the fatty acid composition of butterfat triglycerides and 2‐monoglycerides. It was found that both C18:1 and C18:2 increased as the added cottonseed oil percentages increased.