Title: Fractionation of animal fat glycerides by crystallization from acetone. Am improved lard oil
Abstract: Summary 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.
Publication Year: 1952
Publication Date: 1952-11-01
Language: en
Type: article
Indexed In: ['crossref']
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Cited By Count: 3
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