FAT & OIL COMPOSITION OF FATS AND OILS Fatty acid composition is expressed as a weight percentage of the total amount of fatty acids measured. (The weight of glycerol is neglected.) The shorthand designation for fatty acids consists of two numbers, the first being the number of carbon atoms and the second being the number of double bonds in the fatty acid chain. Many natural fatty acids have trivial names applied when they were first isolated and characterized. These names and the shorthand designations are (where there is no entry, the name follows standard chemical nomenclature, i.e., eicosadienoic acid is C20:2): Butyric Myristoleic Myristic Erucic Behenic Capric Oleic C4:0 C14:1 C14:0 C22:1 C22:0 C10:0 C18:1 Lauric Gadoleic Arachidic Caprylic Margaroleic Margaric Linolenic C12:0 C20:1 C20:0 C8:0 C17:1 C17:0 C18:3 Stearic Caproic Palmitoleic Palmitic Linoleic Lignoceric C18:0 C6:0 C16:1 C16:0 C18:2 C24:0 Iodine value (IV) indicates the degree of unsaturation of the oil but does not differentiate between monounsaturated fatty acids (eg., oleic) and polyunsaturated fatty acids (eg., linoleic acid), nor between cis and trans double bonds. Chromatographic and spectroscopic methods are required for these analyses. The fatty acid composition and iodine value of natural fats and oils vary over a range. LAURIC FATS Babassu Coconut Palm kernel VEGETABLE OILS Canola (LEAR) Cocoa butter Corn Cottonseed Olive Palm Peanut Rapeseed Safflower (High oleic) Soybean Sunflower (High oleic) ANIMAL FATS Butter oil Chicken fat Lard Tallow (beef) FISH OIL Menhaden (PHO) IV C8:0 13 - 18 7 - 12 14 - 19 6.0 7.1 3.3 100 - 115 33 - 40 118 - 128 98 - 118 76 - 88 50 - 55 84 - 100 100 - 115 140 - 150 82 - 92 123 - 139 125 - 140 81 - 91 25 - 42 74 - 80 48 - 65 40 - 55 C10:0 C12:0 5.1 6.0 3.4 C14:0 C16:0 C17:0 C18:0 42.4 47.1 48.2 16.8 18.5 16.2 9.3 9.1 8.4 - - - 3.5 2.8 2.5 - - - 0.1 - 0.3 - - - - - - - 0.1 0.1 0.1 0.7 - 1.1 0.1 0.1 0.1 0.1 0.1 0.1 - 4.1 26.3 10.9 21.6 9.0 42.9 11.1 3.8 6.8 3.6 10.6 7.0 3.7 0.1 0.3 0.1 0.1 - 0.1 0.1 0.1 - - 0.1 0.1 - 0.7 0.1 0.4 1.5 - - - - - - - - - - - - - - - - - - - - - - - - - - 1.2 - - - 2.5 - 0.1 - 2.9 0.1 0.1 0.1 10.8 0.8 1.5 3.2 26.9 25.3 26.0 24.3 - - 0.1 0.1 10.8 10.5 23.2 24.1 159 - 165 - 78 - 85 - - - C20:0 C22:0 C16:1 C18:1 C20:1 C18:2 C18:3 0.1 0.1 0.1 - - - - - - 14.2 6.8 15.3 - - 0.1 2.4 1.9 2.3 - 0.1 - 1.8 33.8 2.0 2.6 2.7 4.6 2.4 1.2 2.3 5.2 4.0 4.5 5.4 0.7 1.3 0.4 0.3 0.4 0.3 1.3 0.7 0.3 0.4 0.3 0.4 0.4 0.3 0.2 0.1 0.2 - 0.1 2.9 0.5 0.2 1.2 0.3 0.7 0.1 0.3 0.4 0.2 0.6 0.6 0.2 0.2 0.3 0.1 0.1 0.1 0.1 0.1 60.9 34.4 25.4 18.6 80.3 39.3 46.7 18.5 12.0 81.5 23.2 18.7 81.3 1.0 0.1 - - - - 1.6 6.6 0.1 0.2 - 0.1 - 21.0 3.1 59.6 54.4 6.3 10.7 32.0 14.5 77.7 7.3 53.7 67.5 9.0 8.8 - 1.2 0.7 0.7 0.4 - 11.0 0.4 0.1 7.6 0.8 - 12.1 6.5 13.5 18.6 - 0.2 0.2 0.2 - - - - 2.0 7.2 3.3 3.7 28.5 37.7 43.9 42.6 0.1 0.3 0.7 0.3 3.2 20.6 9.5 2.6 0.4 0.8 0.4 0.7 4.2 5.2 0.4 0.7 11.4 15.0 10.6 12.5 1.3 4.9 1.8 2.4 1.7 0.2 0.1 0.3 Certain fats and oils have significant amounts of fatty acids other than those listed above. Butter oil............................................................................... 3.6% C4:0; 2.2% C6:0; 2.1% C15:0; 0.8% C14:1 Canola oil (low-erucic-acid rapeseed oil, LEAR oil)............... 0.2% C24:0; 0.7% C22:1 Menhaden oil (fish oil) .......................................................... 4.7% C16:2-4; 2.1% C18:4; 3.2% C20:2-4; 11.9% C20:5; 0.2% C22:1; 9.0% C224-6 Menhaden oil, partially hydrogenated................................... 0.9% C16:2; 10.5% C20:2-4; 1.7% C22:1; 7.9% C22:2-4 Peanut oil .............................................................................. 1.5% C24:0 Rapeseed oil.......................................................................... 1.0% C24:0; 41.1% C22:1; 0.7% C20:2 Tallow (beef).......................................................................... 0.8% C17:1 100 / BAKERS PRODUCTION MANUAL / May 2004