Beiträge zur Kenntnis der Glyceride der Fette und Öle. IX. Die Glyceride des Cocosfettes

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).…”

The Separation of Natural Components of Fats and Oils by Molecular Distillation.

“…The molecular distillation of fish-liver oils may prove to be of considerable value for the determination of the triglyceride structure of these extremely complex materials. distill babassu nut oil, and Bomer and Baumann (3) were able partially to distill coconut oil in a high-vacuum (not a molecular) still. The distillation data are given in tables 7 and 8.…”

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).…”