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Fractionation of animal fat glycerides by crystallization from acetone. Am improved lard oil
Author(s) -
Morris S. G.,
Gordon C. F.,
Brenner N.,
Meyers J. S.,
Riemenschneider R. W.,
Ault W. C.
Publication year - 1952
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/bf02632622
Subject(s) - tallow , glyceride , acetone , grease , animal fat , crystallization , fractionation , interesterified fat , chemistry , food science , organic chemistry , fatty acid , lipase , enzyme
Summary Various edible and inedible grades of animal fats, such as lard, grease, tallow, and selectively hydrogenated lard, grease and tallow were separated into “oils” and “stearins” by crystallization from acetone. The chemical and physical properties as well as the yields of oils and stearins obtained by this method are described. Antioxidants and metal deactivators are much more effective in stabilizing lard and grease oils produced from partially hydrogenated fats than in stabilizing corresponding products from unhydrogenated fats.