Detection of lard in a complex dehydrated stock

Authors

  • M. Balsells Escola Superior D'Agricultura de Barcelona. Dpt. d'lndustries Agro-Alimentaries
  • E. Bota Escola Superior D'Agricultura de Barcelona. Dpt. d'lndustries Agro-Alimentaries
  • R. Clotet Escola Superior D'Agricultura de Barcelona. Dpt. d'lndustries Agro-Alimentaries
  • M. Suque Escola Superior D'Agricultura de Barcelona. Dpt. d'lndustries Agro-Alimentaries

DOI:

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

Keywords:

Analysis, Dehydrated stock, Lard

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.

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Published

1993-12-30

How to Cite

1.
Balsells M, Bota E, Clotet R, Suque M. Detection of lard in a complex dehydrated stock. Grasas aceites [Internet]. 1993Dec.30 [cited 2024Mar.28];44(6):357-61. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1063

Issue

Section

Research

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