Characterization of some heated fat components

Substances produced at low levels in fat by heating were isolated and characterized. Partially hydrogenated soybean oil (Iodine Value 78) was heated at 182 C for 10, 8.5‐hr, days with exposure to air. The oil was converted to ethyl esters, which were distilled and adducted with urea. The nonadductable fraction was subjected to chromatographic separations, and some of the components were purified sufficiently for chemical and spectroscopic characterization. Substances recognized include aromatic esters, saturated and unsaturated cyclic esters, ethoxyoctadecenoate, ethoxyhydroxyoctadecanoate, oxo‐octadecanoate, oxo‐octadecenoate, and cyclic hydroxy esters, all having 18 carbons in the acid chain.