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The mixed unsaturated glycerides of liquid fats. iii. low-temperature crystallisation of olive oil

✍ Scribed by Hilditch, T. P. ;Maddison, L.

Book ID: 102887512
Publisher: Wiley (John Wiley & Sons)
Year: 1941
Weight: 533 KB
Volume: 60
Category: Article
ISSN: 0368-4075
DOI: 10.1002/jctb.5000601005

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✦ Synopsis

In411

11ILD1TCII AS!, ~IAIIIJISOS-TII~: ~~1SF:I) lis3ATURATlZl .Gl,ycEnlitr-q OF h Q l l l n FAT% 111 "50 teinpcrntures ranging from 0" to -No, pmviously npplicd EXPERIYEKWL Pulesti~rc (I'urkish) olive oil ' It was mentioned nbovc tlint this spccinicn of olive oil wits tlint used corlicr by Ginidc iintl Hilditch (loc. cit.). It \vns origirrelly supplied hy tlic courtesy of Xr. K. A. Willinins, nnd its component ncids lind been

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## Abstract Preliminary crystallization of the mixed fatty acids of marine animal oils from acetone at —60°, followed by ether at —30° or —40°, resolves them into groups, differing widely in unsaturation, which can then be esterified and fractionally distilled. This procedure has great advantages c