224 QUANTITATIVE A<M/('('l/mtAl, A.\A1,YMX

TABLE XVIII. —AVERAGE COMPOSITION OF BIJTTKK FAT

Axsid

percent

IVr cent

Arid

Soluble* Volatile
in witter with steam

Butyric, GaH7OOOII... .
n,23
5.45 \-
+

Oaproio, O&Hn( 'OOII.
; 2 32
2.01) Partly
.f.

Oaprylie, (MIi&CJOOH.. .
. ., 0,53
0 40
+

Oaprie, (^H19(X)OH
i 0 34
0.32
i

Laurie CnIM'OOII
! 2 73
2 . 57
Partly

Myristm, C^H^C'OOH. .
, . j 10 44
9 , HO

Palmitic, ('H, IliiC •( )( )H
40 f>l
3H.61
— .

St(^ari(*, ( ' 1 7 II ,-uX '( X ) II
1 ill
1 . H3

Ohtic, CnlWOOH....,,
3395
32 . 50
«.

DihydroxyHtoaric,

Ci7HM(blI)2(!OOH....
1,04
UK)
—

Total . . ..... , . .....
100 00
94 75

* Solubility is at 15", KI
von in approxiru
ate* ti'rrns.

Butter Substitutes. •/I'lhc oleoniargariiic^ of c.onnucrcc is
usually coia|>os(kcl of rdined oloin of h<*<?f fat (called "oleo oil")»
churned up with neutral lard, milk and some butter fat, the latter
two imparting a butter flavor to the* product. Other oils often
used are cottonseed, peanut and coeoanut oils. Salt in added
and sometimes the oleomargarine Is colored to make it more
nearly resemble natural butter. It in to f»e exfx*cted that
the composition of the- various oleomargarines would vary greatly
because of the variety of oils and fat« used in their manufacture.
Kven the fat from any one source may vary somewhat depending
UJKHI the conditions under which it was produced, The use
of (socoanut oil in the manufacture of the "nut1* margarines is
very common practice because* coeoanut. "oil" in a high grade
edible fnt«, resembling butter in several ways. The fact that
Home of its constants are near to fhowe of butler make** its
detection in laitter substittit.(*s more diHieult.
(Jocoanut fat, like that of butter, has a fairly high per cent of
volatile* fatty acids and it melts at nearly the same temperature.