Lards

Place 5 g. of lard (or any fat or fatty oil), 3 g. of potassium hydroxide and 40 ml. of alcohol in a 250 ml. round-bottomed flask, attach a reflux condenser, and boil for about 30 minutes. The reaction is complete when no globules of oil are present when a few drops of the mixture are mixed with a little water. Distil the reaction mixture (Fig. II, 13, 3) and recover the alcohol dissolve the residue in 75 ml. of hot water. C arry out the following experiments with the resulting solution —... 

Fats contribute to the rheological properties in flowable and pastry foods. By combining with starches to form a clathrate, a product different from the native starch is formed, eg, shortening in baked goods. The highly developed shortness of pies baked in eadier times resulted from the use of high levels of lard. The use of less fat in pie cmsts is evident, ie, the cmsts are harder and readily become soggy. 

Sterols. Sterols (4) are tetracycHc compounds derived biologically from terpenes. They are fat-soluble and therefore are found in small quantities in fats and oils. Cholesterol [57-88-5] (4a) is a common constituent in animal fats such as lard, tallow, and butterfat. The hydroxyl group can be free or esterified with a fatty acid. 

The primary products used are fatty acids with 12—18 carboa atoms and fatty alcohols, or esters of fatty acids such as the glycerides of rapeseed and lard oil (18). Eatty acid amines and amides are used ia metal working, particularly ia emulsions (18). 

Ref. 3. Carcass-weight basis, excludes offals, rabbit, and poultry meat. Includes edible pork fat, but excludes lard and edible greases (except United Less than 1000 metric tons. 

Common name Chemical name Chemical formula Symbol Tallow Lard Coconu t Palm kernel Soybean... 

Other Sources. The four oils named above are the most commonly used fats and oils in the soap-making industry in the United States, but other sources are also utilized throughout the world, including lard or hog fat. Babassu oil, rice brand oil, and soybean oil. 

Strontium hydroxide, Sr(OH)2, resembles slaked lime but is more soluble in water (21.83 g per 100 g of water at 100°C). It is a white dehquescent sohd with a specific gravity of 3.62 and a melting point of 375°C. Strontium soaps are made by combining strontium hydroxide with soap stocks, eg, lard, tallow, or peanut oil. The strontium soaps are used to make strontium greases, which are lubricants that adhere to metallic surfaces at high loads and are water-resistant, chemically and physically stable, and resistant to thermal breakdown over a wide temperature range (11). 

Fermentation Processes. The efficient production of penicillin, yeasts, and single-ceUed protein by fermentation requires defoamers to control gas evolution during the reaction. Animal fats such as lard [61789-99-9] were formerly used as a combined defoamer and nutrient, but now more effective proprietary products are usually employed. Defoamer appHcation technology has also improved. For example, in modem yeast production faciHties, the defoamers are introduced by means of automatic electrode-activated devices. One concern in the use of defoamers in fermentation processes is the potential fouHng of membranes during downstream ultrafiltration (qv). SiHcone antifoams (43,44) seem less troubled by this problem than other materials. 

Fig. 2. Effect of wash temperature on removal of sebum, O lanolin, and lard from cotton (0.25% built detergent) (48). D, Represents sebum removal...

Butylated Hydroxyanisole. 2- and 3-/ i -Butyl-4-methoxyphenol (butylated hydroxyanisole (BHA)) is prepared from 4-methoxyphenol and tert-huty alcohol over siUca or alumina at 150°C or from hydroquinone and tert-huty alcohol or isobutene, using an acid catalyst and then methylating. It is widely used in all types of foods such as butter, lard, and other fats, meats, cereals, baked goods, candies, and beer as an antioxidant (see Antioxidants Eood additives). Its antioxidant properties are not lost during cooking so that flour, fats, and other BHA-stabiLized ingredients may be used to produce stabilized products. 

Horizontal-Tank Type This type (Fig. ll-56a) is used to transfer heat for melting or cooking diy powdered solids, rendering lard from meat-scrap solids, and drying divided solids. Heat-transfer coefficients are 17 to 85 W/(m °C) [3 to 15 Btu/(h fF °F)] for drying and 28 to 140 W/(m °C) [5 to 25 Btu/(h fF °F)] for vacuum and/or solvent recovery. 

Cod liver oil Linseed oil Menhaden oil Perilla oil Corn oil Cottonseed oil Olive oil Pine oil Red oil Soya bean oil Tung oil Whale oil Castor oil Lard oil... 

Chemical Designations - Synonyms Kettle-rendered lard Leaf lard Prime steam lard Chemical Formula Not applicable. 

In a study of the effect of nutrition on reproduction in the rat in the 1920s, Herbert Evans and Katherine Bishop found that rats failed to reproduce on a diet of rancid lard, unless lettuce or whole wheat was added to the diet. The essential factor was traced to a vitamin in the wheat germ oil. Named vitamin E by Evans (using the next available letter following on the discovery of vita-... 

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