The use of low‐temperature crystallisation in the determination of component acids of liquid fats. I. fats in which oleic and linoleic acids are major components

Preliminary separation of mixed fatty acids by crystallisation from solvents at low temperatures, according to the technique of J. B. Brown 1 and his colleagues, is preferable to lead salt separation in the cases of fats which contain only small proportions of saturated acids. The procedure, coupled with subsequent ester‐fractionation, has been applied to the acids of sunflower seed, sesame, and groundnut oils (all of which have oleic and linoleic acids as their major components). The results agree well with earlier analyses in which lead salt separation had been employed. To some extent, acid fractions in which linoleic and oleic acids are respectively concentrated can also be obtained by the low‐temperature crystallisation procedure.