Abstract
Authors made research to find the structure of the four kinds of hydrogenated fats (whale oil, fish oil, soybean oil, rapeseed oil) which are most useful glycerides in our edible fat and oil industries.
Each fat was separated by fractional crystallization and the typical fractions were analyzed by means of pancreatic lipase hydrolysis.
As a result, the main structure of each fat was determined and it was concluded that the predominant isomer was unsymmetrical in both disaturated-monounsaturated and the monosaturated-diunsaturated glycerides.
