TY - JOUR
AU - Mattil, K. F.
AB - 9 Letter to the Editor TABLE III HERE HAS BEEN an increasing amount of interest Composition and Analytical Characteristics of Some Other Vegetable in the past several years in the fatty acid com- Oils Not Normally Used in Foods in the U.S.A. position of the various fats that may become part Palm Rape- S~f- S~ame Linseed of our national diet. It is surprisingly difficult for Palm kernel seed flower oil oil oil oil oil oil one not thoroughly familiar with fat technology and Composition analytical principles to obtain information of this sort Oleic acid [ that can be considered truly representative of com- (%)a. ............. 31 -- 36 i - 5 14 e 59 -- 62 a 10 - 23 35 - 47 Linoleic I mercially available raw materials and finished prod- ) - 1 2.3 c 15 40 - 44 acid (%)b ....... [ 8 - 21 69 - 78 Linelenie / ucts. Confusion arises from the facts that a) much acid (%)b ...... ]42 -- 50 1 --0 9 -- 10 0 - 2 0 -0.3 of the data in the literature, especially for polyun- Arachidonic acid (%)5 ...... saturated acids, are based on outmoded and unreliable 
TI - Composition of food fats and oils
JF - Journal of the American Oil Chemists' Society
DO - 10.1007/BF02636974
DA - 1959-04-01
UR - https://www.deepdyve.com/lp/wiley/composition-of-food-fats-and-oils-L0bIT2Ap0f
SP - 181
EP - 182
VL - 36
IS - 4
DP - DeepDyve
ER -