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Studies on Comparative Absorption and Digestibility of Acetoglycerides

Pharmacology Section, Western Utilization Research Branch, Agricultural Research Service, United States Department of Agriculture, Albany, California

Our results on the absorption and digestibility of acetoglycerides (acetostearin, acetoolein) justify the following conclusions:

1. The acetooleins appear to be better absorbed than the acetostearins over a 4-hour test period in rats. However, the acetostearins are absorbed at about the same rate as Crisco under the conditions of our experimental procedures.

2. The various acetoglycerides appear to be utilized by the rat in much the same way as natural fats. The digestibility coefficients obtained were, approximately 99% for the acetooleins; 80 and 80.8% for the acetostearins melting at 30.7°C. and 57°C., respectively, and 85% for the acetostearin melting at 32.5°C.; for the mixtures of 15% of acetostearin and 5% of acetoolein, and for 10% of acetostearin and 10% of acetoolein, the digestibilities were 85.1 and 93.7%, respectively.

3. Data obtained on the digestibility of the acetoglycerides indicate that the acetostearins are not as readily digestible as the acetooleins. This, in all probability, is due to the large amount of stearic acid formed during digestion, which combines with calcium to form calcium stearate which is not readily utilized.

4. The digestibility of acetostearin is markedly improved when mixed with acetoolein, as indicated by a decrease in the amount of fatty acid excreted as soap. This would suggest that the acetostearins in a suitable mixture with other edible fats and oils, such as a margarine-like product containing approximately 80% of acetoolein and 20% of acetostearin would be completely digestible.