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Table 2 Approximate sn-2 fatty acid composition of native vs randomized fats [mol%]

From: Effects of stereospecific positioning of fatty acids in triacylglycerol structures in native and randomized fats: a review of their nutritional implications

   native Randomized
Type of fat Fatty acid Total FAC (%) % mol FA in sn -2 position Type of fat % mol FA in sn -2 position
Cocoa butter [29] 16:0 24 6.8 Salatrim not available
  18:0 35 6.8   
  18:1 36 29.4   
  18:2 3 3.0   
Olive oil [29] 16:0 10 0.3 HOSO [115] 0.1
  18:0 2 -   0.1
  18:1 76 28.0   92.9
  18:2 10 4.7   6.8
Palm oil [29] 16:0 40 4.4 Betapol [120] 72.7
  18:0 4 -   6.9
  18:1 43 23.1   14.7
  18:2 11 6.1   3.6
Peanut oil [110] 16:0 9 0.7 Randomized peanut oil [110] 4.3
  18:0 3 tr   1.2
  18:1 58 28.5   18.3
  18:2 23 12.9   9.6
Cottonseed oil [99] 16:0 24 2.0 Randomized cottonseed oil [99] 8.3
  18:0 3 0.2   0.9
  18:1 18 7.2   6.0
  18:2 53 25.0   17.7
Tallow [105] 16:0 25 3.8 Randomized tallow [105] 8.5
  18:0 17 2.2   6.2
  18:1 40 19.7   13.1
  18:2 3 1.7   0.8
Lard [105] 16:0 21 21.3 Randomized lard [105] 7.6
  18:0 11 1.2   3.9
  18:1 39 4.9   12.7
  18:2 16 2.3   4.7
Fish oil [94] 10:0 - - Randomized fish oil [94] 40.9
  14:0 8.5 12.6   5.2
  16:0 18 22.3   10.6
  18:0 2.1 0.5   1.2
  18:1 12.6 7.4   7.3
  18:2 2.9 3.0   1.7
  20:5 7.6 9.2   4.4
  22:6 11.2 21.4   6.5