Tallow, beef

Two important widely used sulfonic acids are known as TwitcheU s reagents, or as in Russia, the Petrov catalysts. These reagents are based on benzene or naphthalene ( ) and (12), [3055-92-3] and [82415-39-2] respectively. The materials are typically made by the coupling of an unsaturated fatty acid with benzene or naphthalene in the presence of concentrated sulfuric acid (128). These sulfonic acids have been used extensively in the hydrolysis of fats and oils, such as beef tallow (129), coconut oil (130,131), fatty methyl esters (132), and various other fats and oils (133—135). TwitcheU reagents have also found use as acidic esterification catalysts (136) and dispersing agents (137). 

Cocoa butter substitutes and equivalents differ greatly with respect to their method of manufacture, source of fats, and functionaHty they are produced by several physical and chemical processes (17,18). Cocoa butter substitutes are produced from lauric acid fats such as coconut, palm, and palm kernel oils by fractionation and hydrogenation from domestic fats such as soy, com, and cotton seed oils by selective hydrogenation or from palm kernel stearines by fractionation. Cocoa butter equivalents can be produced from palm kernel oil and other specialty fats such as shea and ilHpe by fractional crystallization from glycerol and selected fatty acids by direct chemical synthesis or from edible beef tallow by acetone crystallization. 

Kinder-, beef, cattle, bovine, -blut, n. oxblood. -bouillon, /. beef broth, -braten, m. roast beef, -fett, n. beef suet, beef fat. -galle, /. ox gall. -klauenSl, n. neat s-foot oil. -mark-fett, n. beef marrow fat, -talg, m. beef tallow, -tuberkulose, /. bovine tuberculosis. 

Cholesterol Content (mg/Tbsp) Lard 12 Beef Tallow 14 Butterfat 33. No cholesterol in any vegetable-based oil. 

A phosphate-free detergent with excellent detergency and improved foaming and rinsing properties consists of 10% sodium a-sulfo hardened beef tallow fatty acid methyl ester, 10% sodium dodecyl sulfate, 5% a-sulfomyristic acid disodium salt, 10% zeolite, 10% sodium silicate, 10% sodium carbonate, 10% cellulose, 40% Flauber s salt, and 4% water [80]. 

Sodium a-sulfomethylmyristate is used together with the sodium salt of hardened beef tallow fatty acid to produce a soap with little skin irritation [88]. Shampoos for application to hair as well as skin comprise a-sulfo fatty acid ester salts, fatty acid dialkanolamides, and citric acid. For example, a shampoo that consists of 15% sodium a-sulfoethylmyristate, 3% lauric acid diethanolamide, 0.5% citric acid, and 81.5% water is very effective even in hard water and only slightly irritating to the skin [89]. 

Apart from a few reports" on solid acid catalyzed esterification of model compounds, to our knowledge utilization of solid catalysts for biodiesel production from low quality real feedstocks have been explored only recently. 12-Tungstophosphoric acid (TPA) impregnated on hydrous zirconia was evaluated as a solid acid catalyst for biodiesel production from canola oil containing up to 20 wt % free fatty acids and was found to give ester yield of 90% at 200°C. Propylsulfonic acid-functionalized mesoporous silica catalyst for esterification of FFA in flotation beef tallow showed a superior initial catalytic activity (90% yield) relative to a... 

Nafion NR50 catalyst at 120°C. However, the performance of the recycled acidic mesoporous catalyst was negatively affected by the presence of polar impurities in the beef tallow. 

Hu X, Jandacek RJ and White WS. 2000. Intestinal absortion of (3-carotene ingested with a meal rich in sunflower oil or beef tallow postprandial appearance in triacylglycerol-rich lipoproteins in women. Am J Clin Nutr 71 1170-1180. 

Propylsulfonic acid-functionalized mesoporous silica showed a good perfomiance in the esterification of FFAs in flotation beef tallow, lowering the content of FFAs from 1 to 0.3% at 120 °C, but ahigh methanol-to-substrate ratio (20 1 by weight) and FFA-to-catalyst ratio (9 1 by weight) and after prepurification of the feed [24]. 

Only one study thus far has evaluated the effect of CCM fortification of the diet on serum lipid profiles. It was a randomized, single-blind, crossover metabolic diet study with two 10-day periods separated by a 10-day washout (Denke et al, 1993). The subjects included 13 healthy men (mean SD 43 4 years) classified as moderately hypercholesterolemic (mean SD 6.19 0.37 mmol serum cholesterol at baseline) and with a low baseline Ca intake (mean SD 466 199 mg Ca/day). The low-Ca basal diet contained 34% energy from fat (primarily as beef tallow), 13% from saturated fat, 240 mg cholesterol/day, and 410 mg Ca/day. The high-Ca diet was similar in composition except that CCM... 

Durand, and D. Bauchart. Effects of milk diets containing beef tallow or coconut oil on the fatty acid metabolism of liver slices from preruminant calves. Br J Nutr 2000 84(3) 309-18. 

Vegetable oil based fuels were used as diesel fuel in some Asian and African countries during World War II. Raw materials appropriate for use in producing oils suitable for combustion in a diesel engine include soybeans, cottonseed, rape seed, peanuts, safflower, canola, sunflower, and com. Processed cooling oil and beef tallow have also been used as raw material sources. 

Supercritical COj (SC-CO2) was used to reduce the lipid of meat and the cholesterol of meat and beef tallow. Lipids can be removed quantitatively from dried muscle foods by SC-CO2, but relatively high temperatures are needed. The use of SC-CO2 in conjunction with ethanol, adsorbents and multi-separators also reduced the cholesterol of beef tallow. SC-CO2 was also used to concentrate volatile flavor compounds from beef and pork fat. The volatile components in various extraction fractions were identified and quantitated. 

Along with the reduced consunq>tion of meat products, the production of rendered animal fats has also declined. Beef tallow consumption has increased greatly since 1950 due to its distinctive flavor and stability as a frying medium. In 1985, 460,000 metric tons of beef tallow were used in the U.S. for baking and frying, but this figure was reduced to 289,000 metric tons in 1990 and is probably less this year. The decreased production of beef tallow has made it unprofitable for renderers to continue Ae processing procedures required to produce edible tallow (i). 

Processed meat products with a minimum of fat and cholesterol appear to be in high demand. As for edible beef tallow, reduced usage has increased... 

Four aspects of research involving the use of SFE for the improvement of quality of muscle food products are briefly discussed. These include supercritical CO2 extraction of lipids fi om fresh ground beef and from dried muscle foods the extraction and separation of lipid and cholesterol from beef tallow supercritical CO2 extraction of flavor volatiles from beef and pork lipids for use as additives in synthetic meat flavors and identification and quantitation of flavor volatiles extracted with SC-CO2. 

The extraction pressures and temperatures were varied, ranging from 100 to 310 bar and 30 to S0°C. The soluble components were generally collected in a separator at 343 bar/40°C Edible beef tallow of commercial grade was obtained from Anderson Qayton/Humko Products, Inc. (Memphis, TN) and melted at S0°C, mixed, subdivided into smaller plastic containers with 200 g each in weight, and stored at -27°C until used. The procedures mentioned above were followed for the extraction of 100 g beef t ow. 

Determination of CholesteroL For meat extraction, the procedures for determining the cholesterol of extracted lipid samples were described Chao et al. (2i). For edible beef tallow extraction, the preparation of samples for cholesterol content was based on the AOAC (22) method Section 28.110. The prepared sample was then injected into a Supelco SPB-1 fused silica capillary column of 30 meters x 032 mm i.d. in a Varian Model 3700 gas chromatograph equipped with dual flame ionization detectors. The initial holdup time was 4 min at 270°C and then programmed to a temperature of 300°C at a ramp rate of 10°C/min. Helium flow rate and split ratio were 13 ml and 50 1, respectively, while the injector/detector temperature was 310°C. 

Extraction and Separation of Lipid and Cholesterol from Beef Tallow with SC-CO2. The cumulative yields of the fractions for various operating conditions used to extract 100 g of edible beef tallow are shown in Figure 2. The SC-CO2 used to extract all lipids charged in the extractor at 345 bar and 241 bar were 10 and 22 kg, respectively. At 138 bar, 22% of the total beef tallow was extracted after 20 kg CO2 was passed. These results indicate the high dependency of triglyceride solubility on the applied pressure and temperature and confirm the greater extraction efficiencies at the higher pressures. 

Multiple Separators for More EfOcient Separation of Cholesterol from Beef Tallow. Since the solvent power of CO2 depends upon its density, a step-wise reduction of separation pressure will alter the CO2 density so that the soluble components of beef tallow can be separated and collected in different fractions. 

In one study, the three separators (Figure 1) were adjusted at 170 bar/ 40 C (SI) 102 bar/40 C (S2) and 343 bar/40 C (S3) during extraction of beef tallow at 345 bar/40°C. Table II is a tabulation of the yields of lipid and cholesterol and the cholesterol concentration from the fractions collected from the three separators during continuous extraction. Although the weight of the lipid extracted in each separator with progressive fractions (6,12 and 18 kg) of CO2 remains about the same from each separation, the concentration of cholesterol in these fractions decreased with increased CO2 weight. 

Table II. Weights of Lipid and Cholesterol of Beef Tallow Fractions Extracted at 345 Bar/40 C and Fractionated by Separation at Different Pressures /40 C...

Figure 2. Cumulative yields of beef tallow lipids extracted with SC-CO2 at different pressures and temperatures.

Ethanol as a Co>Solvent with SC>C02 for Extracting Cholesterol from Beef Tallow. Figure 4 contains data for comparing the extraction of lipid and cholesterol with 5% ethanol as a co-solvent (entrainer) compared to extracting with SC-CO2 alone. 

Cholesterol Extraction from Beef Tallow fay SC-CO2 in the Presence of Adsorbents. The utilization of SC-CO2 extraction in the presence of adsorbers enhances the fractionation of solutes dissolved in the supercritical fluid. This procedure has been reviewed by King (29). 

Figure 5 has data on the extraction of cholesterol in the presence of a 1 1 mixture of adsorbents and beef tallow with a SC-CO2 extraction pressure of 345 bar/40°C. The adsorbents were activated alumina (AA), silica gel (SG) and molecular sieve (MS), a synthetic silico-aliiminate (1 1) zeolite. The data reveal a continuous decrease in cholesterol concentration during progressive extraction with SC-CO2. 

Concentration and Identification of Flavor Volatiles in Heated Beef Fat fay SC-CO2 Extraction. Um et al. (30) studied the flavor intensities of lipids separated in different fractions of SC-CO2 extracts at two pressures from heated beef tallow. The tallow was heated at 100°C for 2 hr and extracted at 207 bar/50 C and 345 bar/50°C. Six 1 kg fractions of CO2 were used to extract 100 g of tallow at each pressure and separated at 34.5 bar/40°C. 

The individual fractions (FI through F6) were evaluated for beefy odor intensify by 10 trained panelists who used a nine-point structured scale with descriptive anchors at 1 (no odor) and 9 (very strong beefy odor). Results of these analyses are shown in Figure 6 for beef tallow extracted with SC-CO2 at 207 bar/50°C. Lipids extracted in fraction FI had very strong beefy odor which decreased in subsequent fractions. 

Figure 4. Cumulative yields of cholesterol and lipid extracted from beef tallow with SC-CO2 at 138 bar/40°C with and without 5% ethyl alcohol as solvent modifier.

Of the fatty adds, nonanoic and decanoic add were the most abundant in the concentrate of fraction FI. Ha and Lindsay (54) postulated that maity of the volatile adds present in beef tallow contributed to the desirable flavor of deep-fiied potatoes. 

Volatile Compounds from Heated Porii Fat. Pork fat was heated at 160°C for 1 hr, fractionated at 207 bar/50°C and at 345 bar/50°C, and analyzed as described by Um et al. (30). The fractions (Figure 6) were analyzed by sensory analysis and the results were similar to those described for beef tallow. Fraction FI was observed to have the strongest "porlty" odor, and the residue had the least... 

Extraction of lipids from muscle foods is more predictable if the food has less than 10% moisture. Higb recoveries of glycerides can be obtained from dry meat products by extracting with SC-CO2 above 300 bar, but cholesterol is extracted less effectively. Cholesterol is extracted from beef tallow more efficiently at lower pressures than at higher pressures (<300 bar). 

Use of ethanol as a co-solvent with SC-CO2 enhances the extraction of cholesterol from dried muscle foods. High extraction pressure coupled with multiple separation vessels for gradual reduction of SC-CO2 density reduces the separation time necessary for separating cholesterol from beef tallow using less CO2 than extractions at lower pressure. Ethanol is a good co-solvent used with SC-CO2 for separating cholesterol from other lipids in beef tallow. 

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