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Crystallization of Indian beef tallow fatty acids from aqueous ethanols
Author(s) -
Subrahmanyam V. V. R.,
Achaya K. T.
Publication year - 1958
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02539917
Subject(s) - chemistry , methanol , solvent , tallow , ethanol , crystallization , aqueous solution , organic chemistry , fatty acid , hexane , chromatography , food science
Summary Crystallization of Indian beef tallow fatty acids (total saturated acid content 64.3% by wt.) from six dilutions of ethanol (95 to 70%) at five temperatures (20° to −12.5°C.) and at six solvent/acid ratios (2.5 to 20) was systematically studied. Optimum conditions of choice would use 85% ethanol at −12.5°C. at a solvent/acid ratio to 10 to give 69.7% precipitated acids, I.V. 11.0, and 30.3% soluble acids, I.V. 93.5. Other conditions of a similar order are possible. The comparatively saturated character of Indian beef tallows and the use of ethanol cause a departure from the Emersol process operating conditions using methanol, which is designed for American tallows. Considerations bearing on large‐scale application are discussed.