Beef tallow in shortening preparations View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

1956-08

AUTHORS

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

ABSTRACT

Experimental shortenings were prepared from various mixtures of tallow and cottonseed oil. Three series of shortenings were produced by somewhat different procedures: a) mixtures of tallow and cottonseed oil were hydrogenated and then catalytically rearranged; b) mixtures of hydrogenated tallow and cottonseed oil were rearranged; and c) mixtures of hydrogenated tallow and cottonseed oil were rearranged in the presence of 0.43% glycerine.Certain combinations and treatments of tallow and cottonseed oil produced shortenings which compared reasonably well with standard vegetable shortenings. More... »

PAGES

353-355

References to SciGraph publications

  • 1954-03. A quick dilatometric method for control and study of plastic fats in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • <error retrieving object. in <ERROR RETRIEVING OBJECT
  • <error retrieving object. in <ERROR RETRIEVING OBJECT
  • 1955-06. An instrumental method for measuring the degree of reversion and rancidity of edible oils 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
  • 1944-10. Effect of deodorization and antioxidants on the stability of lard in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
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