Xll CONTENTS 



III. The Chemistry of Neutral Fats {continued) - ■ 



(11) Unsaponifiable Matter. : V 247 



6. Physical Properties of Fats and Oils 248 



(1) Polymorphism and Melting Point. 248 



a. Simple Triglycerides 252 



b. Symmetrical Mixed Triglycerides. .• r ..... 254 



c. Unsymmetrical Mixed Triglycerides 259 



d. Triacid Triglycerides 260 



e. Diglycerides 263 



(a) Symmetrical Diglycerides 263 



(b) Unsymmetrical Diglycerides 266 



f. Monoglycerides 266 



(a) a- Monoglycerides 267 



(b) |8-Monoglycerides 267 



(2) Solubility 269 



(3) Optical Isomerism 270 



a. Synthesis of Optically Active Glycerides 271 



b. Properties of Known Optically Active Glycerides 273 



7. Chemical Properties of Fats and Oils 274 



(1) Hydrolysis 274 



(2) Hydrogenation 275 



(3) Interesterification 275 



a. Alcoholysis 276 



(a) Glycerolysis 277 



b. Ester-Ester Interchange 279 



(a) Undirected Interesterification 279 



(b) Directed Interesterification 280 



c. Acidolysis 281 



(4) Rancidity 281 



a. Types of Rancidity 281 



(a) Oxidative Rancidity 281 



(b) Hydrolytic Rancidity 283 



(c) Ketonic Rancidit^^ 284 



b. Organoleptic Tests 284 



r. Tests for Incipient Rancidity 285 



d. Inhibitols and Antioxidants 288 



(a) Phenols and Quinones 289 



(b) Tocopherols 289 



(c) Gossypol and Sesamol 291 



(d)''Nordihydroguaiaretic Acid (NDGA) 292 



(e)f Gum Guaiac 293 



(f)' Propyl Gallate and Gallic Acid 293 



(g)fTannins and Tannic Acid 294 



(h) Ascorbic Acid and Its Esters 294 



(i) Butylhydroxyanisole 296 



(j) Other Antioxidants 296 



e. Synergists for Antioxidants 298 



f. Prooxidants 299 



(5) Drying and Hardening Properties 300 



