Determination of the glyceride structure of fats; analysis of 14 animal and vegetable fats

Abstract The glyceride compositions of seven animals and seven vegetable fats have been determined by GLC analysis of the oxidized esterified glycerides as described in an earlier paper in this series. The compositions determined are compared with those calculated from lipase hydrolysis data according to the method of VanderWal. Good agreement was found between the calculated and determined compositions for the majority of the 14 fats. The exceptions were human fat and the more satu‐rated vegetable fats, palm oil and cocoa butter, where some discrepancies occurred.