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Evaluation of some approaches to liquified tallow: Stereochemical consequences of interesterification
Author(s) -
Sonnet Philip E.,
Pfeffer Philip E.,
Wise William B.
Publication year - 1986
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/bf02553085
Subject(s) - interesterified fat , chemistry , tallow , lipase , acetone , glycerol , candida rugosa , fractionation , chromatography , organic chemistry , food science , enzyme
Several approaches to converting tallow to a liquid state at ambient temperature to facilitate incorporation into poultry feed were examined. Acetone fractionation can be used in a single step to produce a flowable powder and an oil (no additional semi‐solid fraction). Partial hydrolyses and interestifications mediated by lipases of Candida rugosa, Rhizopus delemar and porcine pancreas did not lead to liquefaction. Interesterification (trioctanoin + glycerol, 1,2‐acetonide) in the presence of C. rugosa lipase shows a small but significant sterobias indicating that there are stereochemical consequences in such processes that deserve further investigation.