Studies on the chemical properties of medium-chain triglycerides and acetoglycerides

Abstract

The room-temp. storage stability of medium-chain triglycerides (MCT), obtained by esterification of glycerol [56-81-5] with capric acid [334-48-5] or a mixt. of caprylic [124-07-2] and capric acids, and acetoglycerides, obtained by transesterification of sunflower oil with triacetin [102-76-1], was studied by evaluation of the free fatty acid content, peroxide no., and COO- content. In margarine blends, tricaprin [621-71-6] stability to hydrolysis was not better than sunflower oil triglycerides and was not improved by addn. of water-binding agents or starch-hydrolysis products. Further, the human organoleptic detection limit for capric acid was only 0.1-0.5 mg/g emulsion. Similarly, acetoglycerides compared poorly with sunflower oil triglycerides both in emulsions and in margarine blends, and in organoleptic tests the sensitivity limit for free HOAc in fat emulsions was 0.5 mg/g emulsion. Thus, MCT- and acetoglyceride-contg. fat constituents are suitable for food uses only as pure fats or in dry formula mixts. [on SciFinder(R)]