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Fatty Acid Composition of the Monoglycerides from Lipolyzed Milk Fat

Department of Animal Industries, Storrs Agricultural Experiment Station, Storrs, Connecticut

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.