1981. KRAUTWALD, A. [Synthetic Fat as a Foodstuff.] Deut. Gesundheitsw., vol. 3, 1948, pp. 354-356; Chem. Abs., vol. 42, 1948, p. 7898.

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Literature Abstracts

Synthetic fat consisted of glycerides of saturated fatty acids, of which 50% had an odd number of C atoms. Analysis showed the following ester composition: Lauric acid 18%, undecanoic acid 18%, tridecanoic acid 20%, myristic acid 8%, palmitic acid 15%, margaric acid 7%, and stearic, nonadecanoic, arachidic, and capric acids totaled 3%. The remaining 11% were high boiling point esters. Synthetic fat looked like butterfat, was solid at room temperature and was virtually without taste or odor. Its melting point was 36.5°, saponification no. 235, I no. 11. It could be stored for 2 years without apparent change in taste or odor. Persons in good health were able to digest 100 gm./day. It was well tolerated even by patients with liver or stomach ailments in amounts up to 50 gm./day. It was absorbed from the intestines and easily metabolized. Ingestion of a 50-gm. dose produced a fall in respiratory quotient in a manner similar to butter. Experimentally induced ketosis in healthy persons could be reduced by administration of synthetic fat.