Development of edible tallow fractions for specialty fat uses View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

1973-07

AUTHORS

F. E. Luddy, J. W. Hampson, S. F. Herb, H. L. Rothbart

ABSTRACT

Edible beef tallow was effectively fractionated by an acetone crystallization procedure to yield five fractions: two solid glyceride fractions comprising 14% (ca. 7% each) of the original tallow; two liquid fractions of 59% and 7%; and one semisolid fraction of 20%. The solid glycerides were composed of ca. 80% saturates (saturated fatty acid glyceride components), approximately an equal mixture of palmitate and stearate, with oleate as the principal unsaturate. The liquid glycerides were composed of more than 65% unsaturates (unsaturated fatty acid glyceride components), predominantly oleate, with the saturates a 3:1 mixture of palmitate and stearate. The semisolid glyceride fraction was similar to cocoa butter. It was one-third unsaturated, mainly oleate with the saturates a mixture of palmitate and stearate. The thermal behavior of the fractions was studied by differential scanning calorimetry. The liquid fraction had a differential scanning calorimetry final melting profile similar to commercial salad oil and the profile of the semisolid fraction resembled that of cocoa butter. The semisolid fraction appeared to be compatible with cocoa butter over a wide range. Mixtures of 5 and 50% cocoa butter with the semisolid fraction had melting profiles similar to that of the original cocoa butter. More... »

PAGES

240-244

References to SciGraph publications

  • 1946-09. Fractionation of lard and tallow by systematic crystallization in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1968-08. A rapid and quantitative procedure for the preparation of methyl esters of butteroil and other fats in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1968-09. Margarine oil formulation and control in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1956-08. Beef tallow in shortening preparations in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1965-02. Determination of triglyceride structure via silver nitrate-TLC in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1965-02. Fatty acid composition changes in meat lipids during low temperature storage in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1970-05. Specifications of fatty acid composition for identification of fats and oils by gas liquid chromatography in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1964-10. Pancreatic lipase hydrolysis of triglycerides by a semimicro technique in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1970-02. Color and the lipid composition of pork muscles in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1965-05. Glyceride distribution in adipose and liver glycerides of animals in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1960-01. Calculation of the distribution of the saturated and unsaturated acyl groups in fats, from pancreatic lipase hydrolysis data in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • Identifiers

    URI

    http://scigraph.springernature.com/pub.10.1007/bf02641793

    DOI

    http://dx.doi.org/10.1007/bf02641793

    DIMENSIONS

    https://app.dimensions.ai/details/publication/pub.1009219838

    PUBMED

    https://www.ncbi.nlm.nih.gov/pubmed/4732039


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