Dry fractionation of chicken oil

María A. Grompone; José F. Guerra; Nésor A. Pazos; Eduardo Méndez; Eugenia Lucas; Iván Jachmanián; Pablo Collazzi

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

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

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 2025May1];45(6):390-4. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1037

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Issue

Vol. 45 No. 6 (1994)

Section

Research

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