Abstract
Mono and di glycerids were prepared by chemical esterification between laboratory prepared free fatty acids from olive oil and cows' milk fat with glycerol. The ratios were 14:70 and 14:55 in 190c and 215c using sulfuric acid as a catalyst, the reaction hold for five hours. Samples were carrying out each one hour. Acid value mono, di, and tri glycerids ratios were calculated and melting point refractive index saponification number iodine number and infrared absorption spectrum FTIR were calculated for basic fat and oils ,free fatty acids and final product. Results show that the physical and chemical properties and FTIR absorption spectrum were changed between oil , fat , their free fatty acids and final products. The ratio of acid value mono, di and tri glycerids showed that the esterification reactions were influenced by glycerol ratio more than temperature, the acid value decreased with time accompaniment by increasing mono, di, and tri glycerids ratio, the mono glycerids ratio started increasing from the first hour, the di glycerids ratio started increasing from the second hour will tri glycerids start increasing from the third hour.
