Dry fractionation of chicken oil

Authors

  • María A. Grompone Avda. Gral. Flores 2124. Casilla de Correo 1157. Montevideo
  • José F. Guerra Avda. Gral. Flores 2124. Casilla de Correo 1157. Montevideo
  • Nésor A. Pazos Avda. Gral. Flores 2124. Casilla de Correo 1157. Montevideo
  • Eduardo Méndez Avda. Gral. Flores 2124. Casilla de Correo 1157. Montevideo
  • Eugenia Lucas Avda. Gral. Flores 2124. Casilla de Correo 1157. Montevideo
  • Iván Jachmanián Avda. Gral. Flores 2124. Casilla de Correo 1157. Montevideo
  • Pablo Collazzi Avda. Gral. Flores 2124. Casilla de Correo 1157. Montevideo

DOI:

https://doi.org/10.3989/gya.1994.v45.i6.1037

Keywords:

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 2024May20];45(6):390-4. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1037

Issue

Section

Research

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