Distribution of individual fatty acids in the crystallization fractions of lard

Distribution of the individual fatty acids in the triglycerides of lard was determined by fractional crystallization, partial enzymatic hydrolysis with steapsin, and fatty acid analyses by GLC. It was found that none of the individual fatty acids corresponded to a random distribution in the crystallization fractions, but that the distribution of the total saturated and total unsaturated acids was very nearly random. The short chain fatty acids, C14 and C16, both saturated and unsaturated, were found to be more predominant in the 2‐position than in the 1‐ and 3‐positions of the lard triglycerides. All of the C18 fatty acids were found to be more predominant in the 1‐ and 3‐positions.