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A comparison of sodium methoxide-treated lards

  • Technical
  • Published:
Journal of the American Oil Chemists Society

Abstract

The treatment of lard with interesterification catalysts can give a variety of products, depending on the time and temperature relationships used in the treatment. These products are distinguished from each other by several means; x-ray diffraction analysis, cooling curves, dilatometric analysis, photomicrographic analysis, and glyceride composition.

A correlation of the physical and functional properties of these treated lards has been made, showing that a stable shortening with good baking characteristics is associated with complete and permanent alteration in lard crystal structure, that is, crystal modification. Shortenings from those lards which exhibit somebeta crystal properties either initially or on subsequent storage do not retain these desirable characteristics.

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Author information

Author notes

  1. Lars H. Wiedermann

    Present address: National Dairy Products Corporation, Glenview, Ill

  2. Glen A. Jacobson

    Present address: Campbell Soup Company, Camden, N.J.

Authors and Affiliations

  1. Research Laboratories, Swift and Company, Chicago, Illinois

    Lars H. Wiedermann, Theodore J. Weiss, Glen A. Jacobson & Karl F. Mattil

Authors
  1. Lars H. Wiedermann
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  2. Theodore J. Weiss
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  3. Glen A. Jacobson
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  4. Karl F. Mattil
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Cite this article

Wiedermann, L.H., Weiss, T.J., Jacobson, G.A. et al. A comparison of sodium methoxide-treated lards. J Am Oil Chem Soc 38, 389–395 (1961). https://doi.org/10.1007/BF02637970

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  • DOI: https://doi.org/10.1007/BF02637970

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