Summary  The chemical composition, molecular configuration, and crystal structure of fatty acid molecules contribute to the more than twenty distinct physical properties associated with this class of organic compounds. This discussion will be limited to only a few of these fatty acid properties and will include melting and solidification phenomena, vapor pressure-boiling point relationships and solubility behavior of fatty acids.

The reactionrac-glyceryl-1-palmitate-2,3-dioleate(POO) and palmitic acid(P) (excess) → glyceryl-2-oleate-1, 3-dipalmitate(POP) + O catalyzed by porcine pancreatic lipase is a model for the general reactionAAA′’ +A′’ → A′’AA′’ +A.(P,O,A = palmitoyl, oleyl, acyl groups or palmitic, oleic, or fatty acids;AAA′’, etc., are triglycerides). The re-esterification is accom-panied by formation of palmitate-enriched digly-ceride —rac-glyceryl-1-palmitate-2-oleate(PO- OH@#@) exceedsrac-glyceryl-1,2-dioleate (OO-OH) — and glyceryl-2-monoleate (HO-O-OH). Buffer pH optimum for maximumPOO conversion and palmitate enrich-ment in 15 min is between 6.0 and 6.5 at 38 C. Hexane is used to dissolveP in the oil phase. In-creasing the amount of dissolvedP by increasing the amount of hexane added increases palmitate enrich-ment and decreases reaction rate. At 36 C and 6.0 buffer pH (26 volume %POO and 15 volume %P in oil phase), yields after 3 hr werePOP, 22%;PO- OH, 27%; HO-O-OH, 11%;POO, 27%; glyceryl-1,2,3-tri-oleate(OOO), 3%; andOO-OH, 10%.

In order to increase its potential as a food ingredient, an oil fraction derived from a commercial edible beef tallow was substituted for soybean oil in a formulation designed to yield a spray-dried free-flowing powder readily reconstitutable with water to yield a nutritious beverage. If desired, the beverage powder could be fortified with a vitamin-mineral premix containing iron. After 6 months of storage at 37 C, no significant difference in flavor score was observed between samples containing the beef tallow oil fraction and control samples containing soybean oil. There was also no significant difference in flavor scores received by samples containing the beef tallow oil fraction fortified with vitamins and minerals and fortified control samples. However, peroxide values were eight times greater in the unfortified control samples. The beef tallow oil fraction warrants further study as a food ingredient in engineered food systems where enhanced oxidative stability is desirable.

The United States is the most important beef tallow producer in the world, supplying ca. 5.5 billion pounds annually. Approximately half of this beef tallow is exported at relatively low prices when compared to other fats and oils. Only ca. 10% of the total is used in domestic edible products. On the other hand, cocoa butter, coconut oil, palm oil, and palmkernel oil are imported oils whose demand for use in food and confectionery products has been increasing over the past few years. The first of these is the most expensive fat in the world. Beef tallow contains specific triglycerides which are also contained in these imported fats and oils. Through modern technology, beef tallow has been fractionated into products which are compatible with or superior to the imported fats and oils. It is visualized that products from fractionated beef tallow can be used as substitutes and extenders to cocoa butter, palm oil, and other fats and oils in the food and confectionery industries. The economic evaluation in this paper, analyzed through time series data and multiple regression techniques, established the past relationships between per capita consumption of confectionery food fat, beef tallow, cocoa butter, adjusted per capita disposable income, and adjusted costs of confectionery, beef tallow, and cocoa butter from 1956 to 1973. The substitutability of fats and oils was evaluated and the potential uses of fractionated beef tallow investigated.

Edible beef tallow was effectively fractionated by an acetone crystallization procedure to yield five fractions: two solid glyceride fractions comprising 14% (ca. 7% each) of the original tallow; two liquid fractions of 59% and 7%; and one semisolid fraction of 20%. The solid glycerides were composed of ca. 80% saturates (saturated fatty acid glyceride components), approximately an equal mixture of palmitate and stearate, with oleate as the principal unsaturate. The liquid glycerides were composed of more than 65% unsaturates (unsaturated fatty acid glyceride components), predominantly oleate, with the saturates a 3:1 mixture of palmitate and stearate. The semisolid glyceride fraction was similar to cocoa butter. It was one-third unsaturated, mainly oleate with the saturates a mixture of palmitate and stearate. The thermal behavior of the fractions was studied by differential scanning calorimetry. The liquid fraction had a differential scanning calorimetry final melting profile similar to commercial salad oil and the profile of the semisolid fraction resembled that of cocoa butter. The semisolid fraction appeared to be compatible with cocoa butter over a wide range. Mixtures of 5 and 50% cocoa butter with the semisolid fraction had melting profiles similar to that of the original cocoa butter.

The methyl ester of santalbic acid (trans-11-octadecen-9-ynoic acid) was hydrogenated with powdered zinc in 50% propanol to yield 90% of thecis,trans-diene ester; similarly, 7,9-octadecadiynoic methyl ester was converted tocis,cis-diene ester but yields were no better than 75%.

AbstractSantalbinsäuremethylester (I) und der Methylester der Diacetylencarbonsäure (III) können durch Reduktion mit Zinkstaub in 50%igem wäßrigem Propylalkohol bei 87°C in Ausbeuten von 90% zu dem cis‐trans‐Ester (II) bzw. in 75%iger Ausbeute zu dem cis,cis‐Ester (IV) reduziert werden.

Six different phosphatides were made by combination of phosphorus oxychloride and eithert-butyloxycarbonylaminoethanol or the phthalimidomethyl ester of anisyloxycarbonyl-L-serine with three different diglycerides. The diglycerides wererac-1,2-distearoloylglycerol,rac-1-stearoloyl-2-stearoylglycerol, andrac-1,2-di(9,10-methyleneoctadecanoyl) glycerol. The phosphatides were freed of protective groups by methods that did not cause rupture of the cyclopropane rings. The resulting phosphatides were purified by chromatography and evaluated for their effects on blood coagulation in vitro after solubilization with sodium desoxycholate. The phosphatidyl(distearoloyl)serine and the phosphatidyl di(9,10-methyleneoctadecanoyl) serine were as active as beef brain phosphatidylserine in the antithromboplastin test and the Hicks-Pitney test. The phosphatidyl(stearoloyl, stearoyl)serine was slightly less active in the Hicks-Pitney test. The phosphatidylethanolamines accelerated coagulation in the Hicks-Pitney test. The cyclopropane phosphatidylethanolamine was also tested in a test of prothrombin conversion using all purified components and was found to be active. The high activity of the cyclopropane phosphatidylserine is specially important because of its resistance to autoxidation.

Recent improvements in lipid assays (thin layer chromatography and gas liquid chromatography instrumentation) motivated reinvestigation of the lipid content in human dentin. The present report describes the technics utilized for the separation and quantitative assay of the various lipid components in dentin, a new method of preparing the dentin material, and evaluation of the errors involved in these methods. Although there have been various reports on lipid composition,'-7 none of these reports analyzed for all the lipid components that may be presently analyzed for, utilized the latest available technics, or determined the limits of reliability of the analytical data.