Summary
A study of the interesterification reaction has been undertaken using synthetic triglyceride systems (triolein in varying proportions with tripalmitin) and also combinations of lard and hydrogenated lard. An empirical crystallization method has been used in determining the amount of trisaturated glycerides present in a mixed fat. The results indicate that the end-products of interesterification approach the composition expected from the principle of random distribution.
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Presented before the fall meeting of the American Oil Chemists’ Society, Nov. 7–9, 1945, in Chicago.
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Norris, F.A., Mattil, K.F. Interesterification reactions of triglycerides. Oil Soap 23, 289–291 (1946). https://doi.org/10.1007/BF02545400
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DOI: https://doi.org/10.1007/BF02545400