ALTERATIONS IN GLYCERIDE COMPOSITION DURING DIRECTED INTERESTERIFICATION OF LARD

A detailed study on directed interesterification is presented based on triglyceride group analysis by argentation thin layer chromatography. The process is illustrated by the curves for the changes of six trigly-ceride groups with different unsaturation using lard as a suitable model fat. The deviation of the triglyceride types away from their theoretical change levels is presented. The influence of the temperature on the rearrangement is examined towards trisaturated and disaturated triglycerides, respectively. Appropriate conditions are shown which can be used by analogy for other fats and triglyceride mixtures. © 1979 American Oil Chemists' Society.