
doi: 10.1007/bf02593202
Summary The presence of mono‐ and diglycerides in raw and hydrolyzed fats and their effect on the yields of fatty acids obtained by distillation is discussed. Experiments carried out under conditions suitable for the esterification of mono‐ and diglycerides with fatty acids to form triglycerides indicate the presence of these mono‐ and diglycerides.
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