Theoretical Aspects of the Triglyceride Composition of Natural Vegetable Fats Expressed in Terms of Carbon Number

The composition of fats can be determined by gas‐liquid chromatography of their triglycerides. This technique separates the triglycerides according to carbon number. In a theoretical approach we show how the glycerides of individual natural vegetable fats can be related to each other on this basis. Equations are given which describe the relationship between the different groups of triglyceride based on carbon number.