Grasas y Aceites, Vol 54, No 2 (2003)

Physical properties of mutton tallow


https://doi.org/10.3989/gya.2003.v54.i2.252

G. R. List
Food and Industrial Oil Research, National Center for Agricultural Utilization

K. R. Steidley
Food and Industrial Oil Research, National Center for Agricultural Utilization

W. E. Neff
Food and Industrial Oil Research, National Center for Agricultural Utilization

G. D. Snowder
Food and Industrial Oil Research, National Center for Agricultural Utilization

Abstract


The physical properties of mutton tallows isolated from the kidney, back and intestinal regions were determined by pulsed nuclear magnetic resonance and Mett ler dropping point techniques. Kidney fat showed the highest amounts of solid fat measured over a temperature range of 10-50 ºC followed by intestinal fat and back fat showed the least amount of solid fat. Mutton tallows contain 52-64% saturated acids, have iodine values ranging from 34-44 and contain small amounts (3-4%) of trans fatty acids.

Keywords


Iodine value; Melting point; Mutton tallow; Pulsed nuclear magnetic resonance; Saturated fatty acid; Solid fat

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