Abstract
Human milk fat (H), cow's milk fat (M), fractionated beef tallow (B), fractionated palm oil (P), coconut oil (C), lard (L), interesterified lard (LE) and slightly hydrogenated lard (LH) were digested in vitro with steapsin and separated into the oily and micellar fractions.
The total amounts of monoglycerides (MG), free fatty acids (FFA) and salt forms of fatty acids (FA salts) solubilized into micellar solutions increased in the order of C>H>M H>L>P LE>B. The differences were only significant between C and the others, and between B and C, H or M. The variance in LH was relatively large.
The solubilization ratio of each fatty acid into micellar solution increased in the order of C12:0>C14:0>C16:0>C18:0 and C18:2 C18:1>C18:0.
The solubilization ratio of C14:0, C16:0 or C18:0 was greater in fats in which the fatty acid distributed preferentially to 2-position.
