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Title: NEW TOOL FOR TRIACYLGLYCEROL ANALYSIS IN FOOD OILS

Author
item Neff, William
item List, Gary
item BYRDWELL, W - FLORIDA ATLANTIC UNIV

Submitted to: Lipid Technology
Publication Type: Review Article
Publication Acceptance Date: 10/18/2000
Publication Date: N/A
Citation: N/A

Interpretive Summary:

Technical Abstract: Historically, formulation of margarine/spread oils have been primarily guided by the solid fat index/content and melting point of the oil components. Relatively little has been reported on the structures of triglycerides in these oil components. High performance liquid chromatography coupled with the flame ionization and atmospheric pressure chemical ionization mass spectrometer detectors was investigated for the separation and quantitation of triglycerides of unhydrogenated and partially hydrogenated liquid oils and margarine/spread basestocks. Although the method will not resolve triglyceride positional isomers in oils and trans isomers of partially hydrogenated oils affect resolution, much physical property information can be related to triglyceride structure to assist development and quality control of food products.