fat or phosphatide the most common constituent of all natural fats is thus an unsaturated mono ethenoid normal aliphatic acid with a content of eighteen carbon atoms and the unsaturated linking between the ninth and tenth carbon atoms of the chain many other unsaturated acids mono or poly ethenoid are also found in fats and of these quite a number have features of chemical structure which bear similarity close or remote to that of oleic acid other unsaturated acids however seem to be quite different from oleic acid and its structurally related acids in the arrangement of their unsaturated linkings none of the other unsaturated acids are so uniformly distributed or so prominent as a whole in natural fats as oleic acid but two at least appear to be nearly as widespread namely octadeca 9 12 dienoic acid linoleic acid or related forms saturated normal aliphatic acids are of course widely distributed in natural fats here the characteristic member of the group is palmitic acid ch 3 ch 2 14 cooh this acid occurs in very many fats in which it may contribute from 15 to 50 per cent of the total fatty acids like oleic acid it is completely absent from few if any of the natural fats the fatty acid mixtures are combined as triglycerides in fats from different regions of the vegetable and animal kingdoms they are woven into molecules of triglycerides in vegetable or animal 34 depot 34 reserve or 34 tissue 34 organ fat natural fats should be defined in fact as mixtures of mixed triglycerides the essential stabilizer of the invention is defined by structure i str2 in which r 1 r 2 and r 3 are radicals independently selected.