Polymeric Fats from Stearic, Oleic, and Short-Chain Dibasic Acids

I

R. 0. FEUGE and AUDREY T. GROS Southern Utilization Research and Development Division, U. S. Depaitment of Agriculture, New Orleans 19, La.

Polymeric Fats from Stearic, Oleic, and Short-Chain Dibasic Acids Are Probably

Edible

1,

THE FOOD ISDUSTRY, highly viscous oils and low melting fats having good resistance to oxidation. are desirable as pan greases or parting oils for baked goods: as slab dressings in making candies, and as surface coatings where a glossy, relatively inert finish is desired. Highermelting waxy materials also are desirable for imparting a glossy finish to some food products. For these uses? compounds derived from fat-forming acids, dibasic acids, and glycerol seem economically and technically feasible. Low molecular \the first line of the center column should read: Diisoamyl oxalate

0.1903

O n page 794, column 3, the third line under Properties of Reference Substance, the value should be: 1’ (26

- z;)

m’ = ( 1 8 m / X )

T h e last line of the middle column should read: Dichloroethyl ether

INDUSTRIAL AND ENGINEERING CHEMISTRY

0.1495

O n page 796, the second listing of column 3 under P R in the table should be: 0.02090