Effect of catalytic treatment with sodium methylate on glycerine composition and properties of lard and tallow View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

1955-10

AUTHORS

Francis E. Luddy, S. G. Morris, P. Magidman, R. W. Riemenschneider

ABSTRACT

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. More... »

PAGES

522-525

References to SciGraph publications

  • 1946-09. Fractionation of lard and tallow by systematic crystallization in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1954-03. A quick dilatometric method for control and study of plastic fats in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1953-07. The glyceride structure of natural fats. I. A technique for the quantitative determination of glyceride types in natural fats in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1954-06. Glyceride composition of fats and oils determined by oxidation and crystallization methods in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1945-02. A practical analytical method for attaining uniformity in shortenings in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1950-02. A modification of the periodic acid method for the determination of monoglycerides and free glycerol in fats and oils in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1955-01. Some physical characteristics of rearranged lard in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1946-09. Interesterification reactions of triglycerides in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1944-03. Measurement of the consistency of plastic vegetable fats in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1947-08. A new approach to the glyceride structure of natural fats in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1953-05. On the glyceride composition of animal fats in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • Identifiers

    URI

    http://scigraph.springernature.com/pub.10.1007/bf02639664

    DOI

    http://dx.doi.org/10.1007/bf02639664

    DIMENSIONS

    https://app.dimensions.ai/details/publication/pub.1019322037


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