Physical and chemical properties of fractionated and interesterified beef tallows

Authors

  • M. A. Grompone Facultad de Química. Montevideo

DOI:

https://doi.org/10.3989/gya.1991.v42.i5.1219

Keywords:

Beef fat, Interesterification, Thermic fractionation, Transesterification

Abstract


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 2021Jun.25];42(5):349-55. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1219

Issue

Section

Research