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Effects of high temperature storage upon lard as a raw material for shortening manufacture
Author(s) -
Sims Rex J.,
Hilfman Lee
Publication year - 1954
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/bf02636434
Subject(s) - flavor , food science , raw material , chemistry , materials science , organic chemistry
Summary Storage of lard at 95°F. with the resultant development of peroxides had a detrimental effect on its flavor. Colors of the stored lards after deodorization were considerably darker than those of the fresh, and the flavor stabilities of the former were poorer. Partial hydrogenation did not stabilize the aged lards nearly as markedly as the fresh lards. The former had darker colors, lower A.O.M.’s, and poorer flavor stabilities.