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The component fatty acids and glycerides of palm-kernel oil

✍ Scribed by Amy Pauline Dale; M. L. Meara

Publisher
John Wiley and Sons
Year
1955
Tongue
English
Weight
407 KB
Volume
6
Category
Article
ISSN
0022-5142

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✦ Synopsis

Abstract

The component fatty acids of a specimen of palm‐kernel oil [with characteristics: saponification equivalent 230–5, iodine value 16–7, free acidity (as lauric acid, per cent.) 8–1, unsaponifiable matter 1‐6%] were found to be: caprylic 2–4, capric 3–7, lauric 45–2, myristic 18–6, palmitic 8–5, stearic 2–5, arachidic 1–9, oleic 15–1, linoleic 2–1% (wt.).

The oil is a complex mixture of mixed triglycerides; the major components are myristodilaurin 27–2, caprolauro‐olein 12–2, lauromyristo‐olein 10–6%. No other component occurs in an amount greater than 10%.

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