Further studies on the pancreatic hydrolysis of some natural fats

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Abstract
A series of animal and vegetable fats has been subjected to hydrolysis with pancreatic lipase. From the results obtained, the triglyceride compositions of the original fats have been calculated by the method previously proposed by Coleman and Fulton.These compositions show substantial agreement with those obtained by other methods. Similarities and differences between fats are shown to be reflections of similarities and differences in glyceride composition. The middle position of the triglycerides has been shown to be largely occupied by unsaturated acids in the case of shea, illipȳ, and cocoa butters; and by palmitic acid in the case of lard. From a study of the glyceride compositions of a series of lards, of differing fatty acid content, it is suggested that the glyceride composition of a lard may be predicted from a knowledge of its fatty acid content, alone.It is concluded that the hydrolysis procedure, and the method of interpreting the results proposed, together provide a simple and rapid method for the analysis of natural fats.

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