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Aceituno seed fat
Author(s) -
Lewyvan Séveren Mario
Publication year - 1953
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/bf02638666
Subject(s) - fertilizer , food science , taste , refining (metallurgy) , biology , horticulture , chemistry , agronomy
Summary The seed of the tree Simarouba glauca , which is known as aceituno, aceituno silvestre, and aceitillo in Central America, contains about 65% of a solid or plastic fat. The crude fat is greenish in color and has a slightly bitter taste, but after refining it yields a snow‐white, odorless, and practically tasteless product having the same uses as commercial shortenings. Refining is carried out in a manner similar to that used for coconut oil. The fat is produced commercially in El Salvador, where it is used for practically all purposes in which vegetable shortening would be used. The residual press cake is toxic to livestock and can be used at present only for fertilizer.