188 II. DIGESTION AND ABSORPTION OP FATS 



b. The Effect of Diglycerides and Monoglycerides on the Absorption of 

 Fat. Since it has been demonstrated that diglycerides and monoglycerides 

 are normal components of the intestinal contents during the digestion of 

 fats, 640,647 and since Frazer 645 postulated that these compounds are essential 

 for the formation of the fine emulsions of fat required for absorption accord- 

 ing to the Particulate Theory, it should be possible to demonstrate an im- 

 proved absorption in the small intestine when such components are added 

 to fat. Huff et a/., 843 employing the level of plasma fat as an indirect index 

 of absorption, found that the addition of 0.5% of glycerol monostearate to 

 hydrogenated cottonseed oil dispersed by homogenization increased the rate 

 of absorption. 



c. The Effect of Isopropyl and Stearyl Citrates on the Absorption of 

 Fat. Although isopropyl citrate and stearyl citrate have found application 

 chiefly as anti-flavor-reversion agents, 844 they should also be classed as 

 emulsifiers. Isopropyl citrate is prepared commercially largely in the form 

 of the monoester; it is fat-dispersible but not fat-soluble. Preparations 

 of the stearyl ester consist chiefly of distearyl citrate. These latter esters 

 are readily soluble in fat. 



Table 29 gives a summary of the effect of these substances on the absorp- 

 tion of margarine fat. 



Table 29 



Effect of Isopropyl Citrate or Stearyl Citrate on the Absorption of 



Margarine Fat" 



Isopropyl . 



Stearyl. 



• C. E. Calbert, S. M. Greenberg, G. Kryder, and H. J. Deuel, Jr., Food Research, 16, 

 294-305(1951). 



d. The Effect of Polyoxyethylene Sorbitan Monooleate (PSM) on the 

 Absorption of Fat. Another type of emulsifier which has been shown to 



843 J. S. Huff, R. K. Waugh, and G. H. Wise, J. Dairy Sri., 84, 1056-1063 (1951). 



844 H. J. Deuel, Jr., S. M. Greenberg, C. E. Calbert, R. Baker, and H. R. Fisher, 

 Food Research, 16, 258-280 (1951). 



