Tallow and butter

Tallow includes mutton depot fat but is commonly understood to be the depot fat of bovines. The author, in his naive days, sat through bewildering meetings where the difference between edible and inedible tallow was debated at great length and eventually differentiated primarily on the 

The origin of cw-ll-18 l (18 ln-7) is primarily by elongation from cw-9-16 l (16 ln-7), itself more or less prominent in tallows (Tables 10.1, 

In actual fact, the rumen processes are fairly unspecific and the diversity of fatty acids produced are absorbed and then grafted on to the more specific mammalian fatty acid biochemistry. Table 10.4 shows that the combination produces a quantitatively greater proportion of fatty acids with ethylenic bonds in unusual positions among the depot fat trans-18 1 isomers than among the cis-18 l isomers. This is even more obvious 

Column Supelco Ltd. Omegawax , 30 m x 0.25 mm, He carrier gas. Program 3 min at 60 C, raised to 200°C at 10 C/min, hold. Apparatus Perkin-Elmer Model 8420 with FID detection. The butyl esters were prepared by heating 20 mg of fat with 2 ml of 7% BF3 in butanol at 100 C for 1 h, adding 50% water, and extracting with /i-hexane. 

Isomer Position of double bond Cow adipose tissue  

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The study was conducted on a series of lipids such as oils, tallow and butter. Figures 7-4 and 7-5 illustrate Raman spectra of sunflower, corn, sesame, rapeseed and olive oils and peanut, beef tallow and butter, respectively. The study determined that the iodine number of the lipid containing foodstuffs could be estimated by measuring the FT-Raman spectra. The presence of double bonds in the unsaturated fatty acids in lipids provides a method of... 

Around 1960, the USSR interrupted the supply of sunflower oil to Europe, because of the high internal demand, including satellites, thus leaving an unattended sector in the European market, where consumption of tallow and butter were then indicated as causes of coronary disease. The high content of polyunsaturated fatty acids (PUFA) of sunflower oil naturally interested many American and Canadian oil industries, with the consequent increase in sunflower production in the late 1970s (1). 

Animal fats n. Include such products as lard, bone fat, tallow and butter fat. They are semisolid at ordinary air temperature, and consist chiefly of the glycerides of oleic and stearic acids. 

Coconut and pahn kernel oil, pahn oil, traditional rapeseed oil and cottonseed oil, beef tallow and butter tend to preferentially crystallise in the metastabile 3 -modification, which has characteristic small needle-Hke crystals. These triacylglycerols characteristically form clusters and aggregates to form the crystal spatial network, ideally they form a gel structure, which shows thixotropy. Fats... 

The organoleptic properties of some aldehydes produced by oxidation of fatty acids and organoleptic properties of the so-called Strecker aldehydes are hsted in Table 8.9 together with their precursors. Aldehydes produced from fatty acids are often carriers of a rancid odour and taste. They are formed even from minor unsaturated fatty adds. In beef and mutton tallow and butter, for example, small amounts of (llZ,15Z)-octadeca-ll,15-dienoic acid occur, autoxidation of which yields (Z)-hept-4-enal (8-39),... 

The chief animal fats employed industrially are lard, tallow, and butter. 

Common fats (butter, tallow) and oils (olive, palm, and peanut) are mixed esters each molecule has most often three, sometimes two, or, rarely, one kind of acid combined with a single glycerol. There are so many such combinations in a given sample that fats and oils do not have sharp melting or boiling points. Ranges are found instead. 

Butter is adulterated principally with oleomargarine 1 and less frequently with other animal or vegetable fats (tallow, cacao-butter, cottonseed steariiu-, oils) sometimes considerable quantities of water are incorporated wit h it and preservatives (ordinary salt, borax or boric acid, salicylic acid, formalin, fluorides or fluoborates, etc.) or colouring matters added very rare are such coarse adulterations as gypsum, chalk, flour, glucose, sodium silicate-, etc. 

Figure 7-5 MIR FT Raman spectra of (a) peanut, (b) beef tallow, and (c) butter. (Reproduced with permission from Ref. 2.)...

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. 

Glyceryl Monooleate occurs as a clear liquid at room temperature. It has a mild, fatty taste. It is prepared by esterifying glycerin with food-grade oleic acid in the presence of a suitable catalyst such as aluminum oxide. It also occurs in many animal and vegetable fats such as tallow and cocoa butter. It is soluble in hot alcohol and in chloroform very slightly soluble in cold alcohol, in ether, and in petroleum ether and insoluble in water. It melts at around 15°. It may also contain tri- and diesters. 

Vegetable Butters Most fats/oils derived from vegetable sources are liquid, reflecting the unsaturated nature of most of their component acids. The few that are sohd (i.e., have melting points above ambient temperature) are known as butters. The best-known and most important member of this class is cocoa butter (Section 5.2), which is the major or only, fat component in chocolate. Others discussed in Section 6 include iUipe butter (Borneo tallow), kokum butter, mango kernel fat, sal fat, and shea butter. These along with palm oil are, in some countries, permitted replacements, in part, for cocoa butter in chocolate (20, 21). 

Sources of Fats, Oils, and Tallows. The total world production of fats and oils is estimated at 76.2 million MT. It consists of 59.2 milhon MT of edible vegetable fats and oils (soybean oil, 16.9 million palm oil 11.5 million rapeseed and canola oil, 9.1 million sunflower seed oil, 7.6 million cottonseed oil, 4.2 million peanut oil, 3.4 million coconut oil, 2.9 million olive oil, 2.1 million and palm kernel oil, 1.5 million), butter fat, 5.3 million total marine oils, 1.1 million and total tallows and greases, 7.0 million (28). 

Fats are the main constituents of the storage fat cells in animals and plants, and are one of the important food reserves of the organism. We can extract these animal and vegetable fats—liquid fats are often referred to as oils—and obtain such substances as corn oil, coconut oil, cottonseed oil, palm oil, tallow, bacon grease, and butter. 

Cocoa-butter—Oleum theobromse (U. S., Br.)—is, at ordinary temperatures, a whitish or yellowish solid of the consistency of tallow, and having an odor of chocolate and a pleasant taste it does not easily become rancid. The most reliable test of its purity is its fusing-point, which should not he much below 33° (91°.4 F.). 

Oleic acid is the most abundant fatty acid in triglycerides in humans and most mammals. Flence it is found in abundance in beef fat (tallow), pork fat (lard), and butter (see the table) but it is also present in abundance in almond oil, peanut oil, and palm oil (see the table). This high content with a lower proportion of saturated fatty acids makes these fats have a low melting temperature hence they are liquid (oils) at room temperature. On the other hand, the animal fats tend to be solid as a result of also having a high content of saturated fatty acids. 

As in the processing of vegetable oils the extraction of fats and oils from animal sources can be regarded as a sequence of unit operations (Figure 9.1.10). In modern economies milk and butter are predominantly used as dairy products (besides e.g. casein paints and glues) whereas tallow and marine oils are used for food as well as for industrial purposes. 

Fig. 1. Trends in production of major fats and oils—world basis. (Data from Table I.) Animal fats (butter, lard, tallow, and greases) palm oils (coconut, palm kernel, palm, babassu) industrial oils (linseed, castor, oiticica, tung, olive residue).

Using argentation TLC, oleodistearin has been isolated from lard and stearodiolein from palm oil, malabar tallow and cocoa butter and it has been shown that these asymmetrical triglycerides are optically active [139]. 

Table 3.14. Average fatty acid and triacylglycerol composition (weight-%) of cocoa butter, tallow and Borneo tallow (a cocoa butter substitute)...

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