The Glyceride Structure of Natural Fats

Abstract

The actual number of chemically distinguishable glycerides in natural fats and oils is l/2(n 3 + n 2) and, generally, the glycerides are highly mixed. According to the "rule of even distribution" the individual fatty acids of a fat tend to be apportioned evenly among the diff. glyceride molecules. Truly "even" distribution, however, is not proposed and it is maintained that at fatty acid molar concs. of about 60%, homogeneous triglycerides of that fatty acid first appear. Fruit coat fats, and land animal fats in general, do not adhere to the distribution rule and only the seed fats appear to approach the trisaturated -glyceride contents anticipated by the "even distribution hypothesis ". In the chem. synthesis of glycerides from mixed fatty acids and glycerol, the amts. of the various glycerides formed depend upon random collision and reaction, and the quantitative treatment of this on the basis of the laws of probability is considered. For animal fats, the overall glyceride structures probably approximate those which would be anticipated from a "random" distribution of the fatty acids over the available glycerol molecules.