Pork lard

The choice of the term oil or fat usually is based on tradition and the physical state of the material. Generally, oils are liquid at ambient temperatures, and fats are semisolid mixtures of crystals in oil. Fats often are of animal origin (beef tallow, pork lard, and butter fat) or hardened (hydrogenated, interester-ified, or thermally fractionated) vegetable oils, whereas oils are extracted from plant seeds or tissues or fish. In English-speaking countries outside the United States, oils liquid at room temperature sometimes are called soft oils, and those hard or pasty are called hard oils. Nutritionists generally use fats for solids or liquids. 

The positioning of fatty acids on the triglyceride chain follows several patterns. If unsaturated fatty acids are limited in availability, nature tends to place them in the number 2 position to obtain the lowest melting point for a plant s triglycerides. If more plentiful, the preferred positions will be 2 and 1 or 3 or both.44 In contrast, saturated fatty acids are more likely to be in the 2 position in fats of warm-blooded animals, with palmitic acid in the 2 position in (pork) lard as an example. 

Rendered beef, pork, poultry, and other animal fats are not well reported internationally, and global statistics are unreliable. Total production of fats in the United States by the rendering industry for 2000 is estimated at 4.18 million metric tons.68 Outputs of all rendering facilities captive to integrated broiler operations might not be included. Of the amount reported, 76 percent is inedible tallows and greases, 18 percent is edible beef or mutton tallows, and 6 percent is edible pork lard. 

Adulteration of beef fat by pork lard has received attention recently. The detection can be made at not less than the 5% level by the determination of trans fatty acids. Fatty acid composition, triglyceride composition and physical characteristics are the usual approaches used to detect these cases. For instance, comparative GC studies on the fatty acid composition of lard and goose dripping revealed differences in the content of stearic and oleic acids. " The widely different fatty acid composition between beef and lard, notably the high percentage of saturated 18 0 is useful in distinguishing the two fats and their blends. 

Another method for obtaining raw materials for perfumery is enfleurage following the Cassis procedure (Fig. 3.11). In this, freshly picked petals are stuffed onto frames covered with beef fat and pork lard, whereby the scented compounds are absorbed into the fat This procedure is repeated until saturation is reached, and the pomade thus obtained is then extracted with 96% ethanol... 

Diet type Beef (suet) Pork (lard) Lamb Mutton Horse Chicken ... 

Number of carbon atoms Milk fat (cow) Beef tallow Sheep tallow Pork lard... 

Table 3.24 Typical composition of triacylglycerols of cocoa butter and pork lard.

Fats can be hard and brittle substances (cocoa butter), hard substance (beef tallow), gooey soHds (pork lard, pahn oil) and viscous Hquids (vegetable oils). The melting and soHdihcation points of some fats are Hsted in Table 3.27. The range of values is mainly related to the variabihty of the composition of fatty acids and triacylglycerols. 

For application in food systems and preparation of w/o emulsions, emulsifiers with an HLB value of 3-6 are used, while for the preparation of o/w emulsions substances with an HLB value of 15-18 are used. Emulsifiers with an HLB value of 7-9 are commonly used as moisturisers (emollients). Approximate HLB values of certain emulsifiers and other surfactants are given in Table 11.15. For example, an emulsifier of HLB value 17 is needed for the preparation of an o/w emulsion of oleic acid, an emulsifier of HLB value 9 for beeswax emulsion, an emulsifier of HLB value 6 for rapeseed oil and cocoa butter emulsions and an emulsifier of HLB value 5 for pork lard emulsion. In practice, mixtures of two compatible... 

Dried Ereans and peas, thoroughly cooked and mashed, may Ere used in place of part of the meat. Be sure to include milk or a small amount of meat with the Ereans. Cook Ereans without bacon, salt pork, lard, or other fats. 

Pork Lard 20 9 Resistant over a period of months to years Terluran BASF... 

Chem. Descrip. Pork lard mono- and diglycerides Ionic Nature Nonionic... 

Chem. Descrip. Dist. hydrogenated pork lard glyceride... 

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