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Determination of tri-saturated glycerides in lard, hydrogenated lard, and tallow

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Oil & Soap

Summary

Crystallization conditions are described which are suitable for obtaining almost quantitative precipitation of tri-saturated glycerides from lard, hydrogenated lard, and tallow.

Based on the weight and analysis of the precipitate obtained, a practical method for calculating the amount of tri-saturated glycerides in lard and tallow is proposed. When applied to several hydrogenated lards the method gave constant and reproducible fractions, which contained, in addition to tri-saturated glycerides, considerable amount of “isooleins.” Some uncertainty is attached to the direct application of the method of calculation to these materials because of possible presence of mono-saturated-di-“isooleins.”

Several samples of commercial lard examined contained about 2.5% of tri-saturated glycerides whereas a sample of edible tallow contained about 14.0%. The proposed method, when applied to lard, gives results in good agreement with those obtained by the acetone-permanganate oxidation method of Hilditch and Lea. The chief advantage of the crystallization method is that much less time is required for the analysis.

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References

  1. Hilditch, T. P., and Lea, C. H., J. Chem. Soc., 3106, 1927.

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Authors and Affiliations

  1. Eastern Regional Research Laboratory, Philadelphia 18, Pennsylvania

    F. E. Luddy & R. W. Riemenschneider

Authors
  1. F. E. Luddy
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  2. R. W. Riemenschneider
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Additional information

One of the laboratories of the Bureau of Agricultural and Industrial Chemistry, Agricultural Research Administration, United States Department of Agriculture.

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Luddy, F.E., Riemenschneider, R.W. Determination of tri-saturated glycerides in lard, hydrogenated lard, and tallow. Oil Soap 23, 385–389 (1946). https://doi.org/10.1007/BF02543642

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  • DOI: https://doi.org/10.1007/BF02543642

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