Physical and chemical properties of fractionated and interesterified beef tallows
DOI:
https://doi.org/10.3989/gya.1991.v42.i5.1219Keywords:
Beef fat, Interesterification, Thermic fractionation, TransesterificationAbstract
Fatty acid composition and physical properties (melting point, solid fat index, titer) of the fractions obtained from the Uruguayan beef tallow by industrial dry cooling process were determined. Products obtained on the laboratory by transesterification of these fractions and interesterification of them with sunflower oil were also studied. With these results it is better understanding their behaviour and potential end-use applications. The selection among different products with similar physicochemical properties depends not only upon economical factors (raw material cost, operation costs, etc.) but technical (stability to rancidity, etc.) as well.
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Published
1991-10-30
How to Cite
1.
Grompone MA. Physical and chemical properties of fractionated and interesterified beef tallows. grasasaceites [Internet]. 1991Oct.30 [cited 2023Dec.4];42(5):349-55. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1219
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Research
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Copyright (c) 1991 Consejo Superior de Investigaciones Científicas (CSIC)
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