Premium
Effect of transesterification of lard on stability, antioxidant‐synergist efficiency, and rancidity development
Author(s) -
Zalewski Stanislaw,
Gaddis A. M.
Publication year - 1967
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/bf02901253
Subject(s) - interesterified fat , chemistry , glyceride , transesterification , organic chemistry , decomposition , antioxidant , tocopherol , food science , fatty acid , hexanal , chromatography , lipase , catalysis , vitamin e , enzyme
Glyceride rearrangement of lard did not affect its resistance to oxidation or alter the efficiency of antioxidants and synergists. Changes in stability were due to the decomposition of tocopherol and the formation of reducing substances. The position of unsaturated fatty acids in the glyceride may influence the free volatile carbonyl compounds present in autoxidized lard and in rancidity development, Interesterification under vacuum produced an odorless and colorless randomized lard with natural stability in the range of the parent lard.