Fractionation of animal fat glycerides by crystallization from acetone. Am improved lard oil View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

1952-11

AUTHORS

S. G. Morris, C. F. Gordon, N. Brenner, J. S. Meyers, R. W. Riemenschneider, W. C. Ault

ABSTRACT

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. More... »

PAGES

441-443

References to SciGraph publications

  • 1946-09. Fractionation of lard and tallow by systematic crystallization in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1946-05. The commercial solvent separation of fatty acids in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1952-07. Standardization of spectrophotometric methods for determination of polyunsaturated fatty acids using pure natural acids in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • Identifiers

    URI

    http://scigraph.springernature.com/pub.10.1007/bf02632622

    DOI

    http://dx.doi.org/10.1007/bf02632622

    DIMENSIONS

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