Grasas y Aceites, Vol 44, No 6 (1993)

Detection of lard in a complex dehydrated stock


https://doi.org/10.3989/gya.1993.v44.i6.1063

M. Balsells
Escola Superior D'Agricultura de Barcelona. Dpt. d'lndustries Agro-Alimentaries, Spain

E. Bota
Escola Superior D'Agricultura de Barcelona. Dpt. d'lndustries Agro-Alimentaries, Spain

R. Clotet
Escola Superior D'Agricultura de Barcelona. Dpt. d'lndustries Agro-Alimentaries, Spain

M. Suque
Escola Superior D'Agricultura de Barcelona. Dpt. d'lndustries Agro-Alimentaries, Spain

Abstract


The detection of lard in food products is of special interest for reasons of quality, dietetics or religious belief.
Works carried out to date have mainly concerned fatty mixtures with others food components.
This work studies a complex food products (dehydrated stock model) containing hydrogenated palm and beef fat. An appraisal is carried out regarding the detection sensitivity to the addition of 0.2% lard, using data on sterols and fatty acids in the β position. This last model only appears reliable for the goal proposed.

Keywords


Analysis; Dehydrated stock; Lard

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