Beiträge zur Kenntnis der Glyceride der Fette

Low-temperature Crystallization of the Fatty Acids and Glycerides.

“…Since about 1900 most of the researches on crystallization of fats have been reported by Klimont (80-87), Amberger (1-5), and Bomer (13,(16)(17)(18)(19)(20)(21)(23)(24)(25), and their coworkers. Other important investigations, however, have been described by Heise (57), Henriques and Künnq (59), Holde and Stange (75), Hansen (53), Kreis and Hafner (89), Fritzweiler (51), Seidenberg (109), Brash (27), Hilditch and Jones (64), and Kino (79).…”

Composition and Structural Characteristics of Glycerides in Relation to Classification and Environment.

“…Distillation in high vacuum was employed very early for the purpose of separating partially the glycerides of laurel kernel fat and nutmeg butter (189). Krafft (188,(190)(191)(192) and others (29,30,32,45) used this procedure extensively to obtain glycerides of low molecular weight, e.g., trilaurin, trimyristin, lauromyristins, etc. The inability to distill glycerides of higher molecular weight limited the use of this procedure until recently, when interest was aroused in molecular distillations (44,62,63,77,95,180,227,272).…”

Synthetic Fatty Acid Glycerides of Known Constitution.

“…Hansen (53) and Kreis and Hafner (80) obtained palmitodistearin from mutton and beef tallow, and Bomer (16) and associates obtained dipalmitostearin and palmitodistearin from mutton tallow. From 1907 to 1938 Bomer and associates (17,18,19,20,21,22) continued actively in the isolation of component glycerides from fats by fractional crystallization methods, investigating especially the composition of mutton tallow, lard, coconut oil, palm kernel fat, nutmeg butter, and babassu fat. From goose fat, Amberger and Bromig (4) separated palmitodistearin, stearodipalmitin, and stearodiolein.…”