433.    CARLIN, G. T.  German Meat-Packing and Fat and Oil Operations During the War Period.  Food Technol, vol. 1, 1947, pp. 404-414; Chem. Abs., vol. 41, 1947, p. 7556.

                   Synthetic butter was made by means of the Fischer-Tropsch synthesis for the production of fat.  Both Co and Fe catalysts were used.  The yields of various fatty acid fractions are listed, and the conversion of the fatty acids in triglycerides by esterification of glycerol is discussed.  The synthetic butter exhibited the following values:  M.p. 35°; I number 10; saponification 235; nonsaponifiable matter 0.2%; hydroxyl value 8-10; and free fatty acids 0.5%.  Feeding tests indicated that fatty acid chains of odd number were just as valuable in human nutrition as the natural, even-numbered fatty acids.  It was claimed that odd-numbered synthetic fats were of value in the feeding of diabetics because acetone bodies are not formed from the odd-numbered C chains.  Soaps and lubricating greases were made from fatty acid fractions unsuitable for the manufacture of synthetic butter.