Dry fractionation of chicken oil
DOI:
https://doi.org/10.3989/gya.1994.v45.i6.1037Keywords:
Chicken oil, Dry fractionation, Neatsfoot oil (substitute)Abstract
Properties of chicken oil industrially obtained in Uruguay are studied.
Dry fractionation of neutralized and degummed chicken oil is carried out at laboratory employing two different temperature programmes. The oleine obtained at the final temperature of 13°C (yield of 79.2%), remains clear at 0°C during 20 minutes, and the one obtained at 9°C (yield of 76.3%) during 240 minutes. The latter could be used as a substitute of neatsfoot oil.
Melting points of stearines vary from 39.5°C to 41.5°C. Therefore, and given their composition, they could be used in food industry.
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Published
1994-12-30
How to Cite
1.
Grompone MA, Guerra JF, Pazos NA, Méndez E, Lucas E, Jachmanián I, Collazzi P. Dry fractionation of chicken oil. Grasas aceites [Internet]. 1994Dec.30 [cited 2024Apr.23];45(6):390-4. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1037
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Research
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