FATT ACIDS AND GLYCERIDES OF THE FAT FROM THE SEEDS OF GARCINIA INDICA (KOKUM BUTTER).

Kokum butter, the fat from the seeds of Garcinia Indica has been examined in detail for its component fatty acids and glycerides. By the usual method of lead silt separation and ester fractionation, the component fatty acids have been found to be myristic acid (1.2%). palmitic acid (5.3%), stearic acid (52.0%), and oleic acid (41.5%). The component glycerides of the fat have been determined by resolving the fat into two fractions by systematic crystallisation from acetone. The amount of fully saturated glyceride was determined by successive oxidation of the fat. The component glycerides of the fat in round numbers are tristearin (2%), oleo-distearin (59%) di-oleostearin (21%), oleo-palmito-stearin (14%), oleo-dipalmitin (2%) and palmito-diolein (2%)