Über die Bedeutung der Begleitstoffe in natürlichen Fetten und ihr Schicksal bei der Raffination1) I: Die Chemie und Biologie der Begleitstoffe

The sterol hydrocarbons in edible oils

Since 1957 we have published the results of our research on the transformation of sterols in vegetable oils due the industrial treatment. During bleaching sterol hydrocarbons are formed which are partly removed due the deodorising. Hardening transforms them partly into other steroids. Thus the sterol hydrocarbons are also present in margarine. We have found that the content of those compounds amounted to a quantity of 0.023%. The apolar steroids are highly sensitive to the conditions of autoxidation. All margarines and edible oils contain not only steroid hydrocarbons but also the products of their oxidation and hydrogenation.