Development of edible tallow fractions for specialty fat uses

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 compose...

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Veröffentlicht in:	Journal of the American Oil Chemists' Society 1973-07, Vol.50 (7), p.240-244
Hauptverfasser:	Luddy, F. E., Hampson, J. W., Herb, S. F., Rothbart, H. L.
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals Cattle Chemical Phenomena Chemistry Colorimetry Crystallization Fats - analysis Glycerides - isolation & purification Oleic Acids - isolation & purification Palmitic Acids - isolation & purification Stearic Acids - isolation & purification
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