Fatty Acid Composition of the Monoglycerides from Lipolyzed Milk Fat

Abstract

The monoglycerides from eight samples of lipolyzed milk fat were converted to allyl esters and identified by gas-liquid chromatography. Fresh milk fat did not contain monoglycerides detectable by the methods used. The majority of the samples contained butyrate through stearate and oleate. Many contained C10-C16 monounsaturates, C9-C17 saturates, and linoleate, and up to eight additional unidentified esters. The fatty acids present in largest quantity, reported as per cent by weight of total allyl esters, were: palmitate—31.2, oleate—17.7, myristate—15.6, caprate—5.7, palmitoleate—5.6, linoleate—4.1, laurate—4.0, and stearate—3.9. The patterns were distinctly different from the reported fatty acid composition of intact milk fat. © 1960, American Dairy Science Association. All rights reserved.