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Effect of catalytic treatment with sodium methylate on glycerine composition and properties of lard and tallow
Author(s) -
Luddy Francis E.,
Morris S. G.,
Magidman P.,
Riemenschneider R. W.
Publication year - 1955
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/bf02639664
Subject(s) - glyceride , chemistry , composition (language) , tallow , sodium , distribution (mathematics) , chromatography , fatty acid , organic chemistry , mathematical analysis , philosophy , linguistics , mathematics
Summary Treatment of lard with sodium methylate did not affect fatty acid composition nor the usual chemical constants and melting points. The glyceride composition however was altered considerably and showed close agreement with values calculated for random distribution. This change in glyceride composition was accompanied by significant changes in physical character as shown by consistency numbers, dilatometric and micropenetration measurements, and cooling curves. Beef tallow remained almost unaffected by the sodium methylate treatment. The glyceride composition before and after treatment as determined by Kartha's method agreed well with values calculated for random distribution. Only the cooling curves indicated any change induced by the treatment.