Spurennachweis von mehrfach verzweigten Fettsäuren in Fetten

Detection of Traces of Polybranched Fatty Acids in Fats A method for the detection and quantitative determination of saturated polybranched fatty acids in animal and vegetable fats is described. The method is based on gas-chromatographic determination of polybranched fatty acid methyl esters in the methyl esters which do not form urea adducts. The following amounts of polybranched fatty acids were determined in animal fats: whale oil 15 000 ppm., fish oil 6000 ppm., butter fat 4000 ppm., beef tallow 2000 ppm. and lard 110 ppm. In different vegetable oils and fats upto 200 ppm. of polybranched fatty acids were found. Not only the difference in total content of polybranched fatty acids but also differences in their percentage composition and retention volumes in gas-chromatograms were found. This method therefore offers the possibility of identification of some of the animal fats.     

Substitutability of fractionated beef tallow for other fats and oils in the food and confectionery industries: An economic evaluation

The United States is the most important beef tallow producer in the world, supplying ca. 5.5 billion pounds annually. Approximately half of this beef tallow is exported at relatively low prices when compared to other fats and oils. Only ca. 10% of the total is used in domestic edible products. On the other hand, cocoa butter, coconut oil, palm oil, and palmkernel oil are imported oils whose demand for use in food and confectionery products has been increasing over the past few years. The first of these is the most expensive fat in the world. Beef tallow contains specific triglycerides which are also contained in these imported fats and oils. Through modern technology, beef tallow has been fractionated into products which are compatible with or superior to the imported fats and oils. It is visualized that products from fractionated beef tallow can be used as substitutes and extenders to cocoa butter, palm oil, and other fats and oils in the food and confectionery industries. The economic evaluation in this paper, analyzed through time series data and multiple regression techniques, established the past relationships between per capita consumption of confectionery food fat, beef tallow, cocoa butter, adjusted per capita disposable income, and adjusted costs of confectionery, beef tallow, and cocoa butter from 1956 to 1973. The substitutability of fats and oils was evaluated and the potential uses of fractionated beef tallow investigated. Presented in part at the AOCS meeting in Cincinnati, September 1975.     

Carbonyls in oxidizing fat. V. The composition of neutral volatile monocarbonyl compounds from autoxidized oleate,linoleate, linolenate esters,and fats

The steam volatile monocarbonyl compounds in mildly autoxidized esters of oleic, linoleic, linolenic acids, and animal and vegetable fats were quantitatively estimated. The major aldehydes in oleate and linoleate were those that might be expected from the scission of reported monomeric hydroperoxide isomers. The predominance of hept-2,4-dienal and propanal in linolenate suggested that the major monomeric hydroperoxides were 12-and 16-hydroperoxy conjugated dienoic isomers. The number of minor aldehydes increased with degree of unsaturation of the fatty acid. The amounts of monocarbonyl compounds in the fats examined generally agreed with their average fatty acid composition. Appreciable amounts of heptanal in lamb and beef fat and heptanal and decanal in butterfat, under the conditions of oxidation, could not have come from the three unsaturated acids. Heating at 165°C. in all samples increased the proportions of the most unsaturated major aldehydes.     

Die prozentuale Zusammensetzung der freien Fettsäuren im Vergleich zum Fettsäuremuster nach Verseifung (Gesamtfettsäuren) bei einigen frischen und gelagerten tierischen Lebensmitteln

Percent Composition of Free Fatty Acids of a Few Fresh and Stored Animal Food Products in Comparison to Their Fatty Acid Pattern after Saponification Depot fat and muscle fat of fresh and stored chickens as well as beef tallow and milk fat were analysed after saponification by gas-liquid chromatography as their methyl esters. The free fatty acids of the same fats were absorbed on alumina and examined for their composition after desorption in the same way. The amount of free fatty acids after lipolysis was not identical with the percentage of fatty acids of the fats. Palmitoleic-, oleic-, and linoleic acid showed an increase, but palmitic and stearic acid a decrease of their amounts in the liberated acids in comparison to the composition of the fatty acids of neutral fats. A remarkable amount of volatile acids could be detected in the free fatty acids only.     

Animal fat feedstocks for oleochemicals

Inedible tallow is a major raw material source in the manufacture of fatty acids and hence in the production of oleochemicals. The U.S. generates about 55% of the world’s total tallow production of six million metric tons, but supplies about 80% of the tallow imported by other countries. U.S. inedible tallow and grease usually is a blend whose principal component is rendered beef fat. It consistently has been and still is the least expensive of the various fats and oils and is traded in various grades depending on physical characteristics.     

Analysis oftrans-18:1 isomer content and profile in edible refined beef tallow

Thetrans 18:1 acid content and profile for several samples of edible refined beef tallow were determined monthly over a period of one year. For this purpose, gas-liquid chromatography was combined with silver-ion thin-layer chromatography. The mean content oftrans-18:1 isomers was 4.9±0.9% (n=10) of total fatty acids with a minimum of 3.4% and a maximum of 6.2%. The distribution profile of individual isomers was also established. As in other ruminant fats (milk fat, meat fat), the main isomer is vaccenic (trans-11 18:1) acid. Other isomers, with their ethylenic bonds between positions 6 and 16, were found in lesser amounts. However, some slight but definite differences exist between beef tallow and cow milk fat. The relative proportion of vaccenic acid is higher in the former than in the latter. However, the distribution pattern oftrans-18:1 isomers in beef tallow closely resembles that in beef meat fat (lean part).     

The effect of various dietary factors on the size distribution of lymph fat particles in rat

By means of cellulose acetate electrophoresis and measurement of radioactivity, lipoproteins (d≤1,006) of lymph collected from rats fed a diet containing fats added to labeled fatty acids for 20–24 hr, have been separated into two kinds differing in their size. Fats with different saturated and unsaturated fatty acid content were tested: corn oil, lard, mutton tallow, tripalmitin, corn oil-lard mixture, and randomized palmitic-linoleic triglycerides. Factors studied were: (a) increased amounts of these fats given alone or included in a test meal; (b) added amounts of nutrients (other than fats) in the test meal; (c) adaptation to a diet containing 20% fat for 10 days. The major part of the labeled lymph lipid was always transported by the smaller particles. Size distribution of lymph fat particles was influenced by some of the factors studied. Generally, unsaturated fats produced higher amounts of larger particles.     

Detection of lard and randomized lard as adulterants in refined-bleached-deodorized palm oil by differential scanning calorimetry

A study was conducted to assess the use of differential scanning calorimetry (DSC) for detecting the presence of lard/randomized lard as adulterants in refined-bleached-deodorized (RBD) palm oil. Lard extracted from the adipose tissues of pig was chemically interesterified using sodium methoxide as catalyst. DSC thermal profiles of both genuine lard and randomized lard were compared with those of other common animal fats such as beef tallow, mutton tallow, and chicken fat. Lard and randomized lard were then blended with RBD palm oil in two series, in proportions ranging from 0.2 to 20%, and DSC analyses were obtained. The DSC cooling profiles of adulterated RBD palm oil samples showed an adulteration peak corresponding to lard/randomized lard in the low-temperature region. This peak was confirmed as an indicator of the presence of lard in RBD palm oil since similar experiments carried out using other common animal fats such as mutton tallow, beef tallow, and chicken fat showed that the lard adulteration peak could be distinctly identified. Using this method, a detection limit of 1% lard/randomized lard was reached (P<0.0001).     

Studies on Animal Fats I: The Component Glycerides of Egyptian Camel “Camelus dromedarius” Fat

Glyceride structure of three organs of Egyptian camel fat, namely, hump, kidneys and viscera have been determined by pancreatic lipase hydrolysis in conjunction with thin-layer and gas-liquid chromatography.     

the abnormal proportions of di-unsaturated glycerides in some pig deport fats

The insoluble azelaoglycerides from shark liver oil and pig depot fats contain about 2% each, on fat basis, of resinous monocarboxylic acids of mean M.W. 270–280 which give water soluble magnesium soaps. Those from chicken fat and depot fats of goat, sheep, cow and buffalo contain only 0.0% to 0.8% of this material. When this acid is estimated and corrected, all the above animal fats show proportions of di-unsaturated glycerides equal to or lower than the Glyceride Type Distribution Rule values. The abnormal di-unsaturated glyceride values earlier reported for various pig depot fats were apparently caused by presence of this impurity in varying amounts.     

Polymorphic stability of some shortenings as influenced by the fatty acid and glyceride composition of the solid phase

A number of North American vegetable and animal fat shortenings, which had been analyzed previously for their physical and textural characteristics, were analyzed also for their chemical composition. The fatty acid and triglyceride composition of the solids were calculated by analyzing the composition of the original product and the liquid phase, and by determination of the solid fat content (SFC) of the fat. The solids were also isolated by isopropanol (IP) separation, and the high melting glycerides (HMG) by acetone crystallization at 15°C. There was not much difference in total saturates andtrans content between vegetable and animal fat shortenings. Changing formulations from soy-palm to soy-cottonseed does not change the total saturates plustrans content. The solids of the vegetable shortenings in the β form contained about 20% of 16:0, those in the β′ form 30% or more. The animal fat shortenings were mainly in the β form, their solids contained 30% or more of 16:0. C54 triglyceride content of the solids of β vegetable shortenings (calculated and IP-separated) was >45%, that of all animal fats was <25%. Solids of animal fat shortenings contain high levels of C52. The C54 triglycerides are β-tending and should be kept low in vegetable shortening. In the HMG the C54 should not exceed 30%. This can only be achieved by incorporation of a β′ hard fat, preferably palm hard fat. Animal fat, especially lard, crystallizes in the β form because the palmitic acid in the glyceride molecule is located in the 2-position, whereas those of vegetable fats are in the 1- and 3-position.     

Untersuchungen über die Fettverwertung der Regenbogenforelle (Salmo gairdnerii,R.) VI: Vergleichender Einsatz von 18 unterschiedlichen Futterfetten in einer gereinigten Diät

Investigations about Fat Utilization of the Rainbow Trout (Salmo gairdnerii, R.) VI: Comparative Use of 18 Different Feeding Fats in a Purified Diet In the submitted work the usability of different feeding fats as source of energy in rations for rainbow trouts is reported. In comparison to 10% of sunflower oil in a standard diet the same amount of examined fats (maize germ oil, rice oil, lard, Novitol-30) with a share of less than 3% of essential linolenic acid (18:3, n-3) produced a just so good utilization. Only olive oil with an unbalanced high content of oleic acid decreased significantly. If a share of 6–7% in 18:3, n-3, fatty acids was contained in the feeding fat (rape seed oil poor in erucic acid and rich in erucic acid, raw and refined soya bean oil, refined soya fatty acids) the utilization increased significantly. The best result was achieved by addition of refined soya fatty acids with 15% 18:3, n-3, or red perch oil with a share of 17% 20:5, n-3 and 22:6, n-3. If beef tallow and especially micronized hardened fatty acids were used whose melting point was far beyond 40°C, a significant decrease in utilization was noticed. These fats proved to be less suitable as source of energy in rations for rainbow trouts. The same good characteristics of utilizations as with soya bean oil and rape seed oil were found in case of use of mixed animal fats, though no essential fatty acids were contained. An explanation could not be found. Linseed oil came off badly, though a surplus of essential fatty acids 18:3, n-3 was contained. The high rate of oxidations of the three fold unsaturated linolenic acid and as result a lacking absorption might be the cause.     

Physicochemical properties of fractionated beef tallows

The relationships among composition, melting point, titer and solid fat index of beef tallow and its respective liquid and solid fractions obtained by industrial dry fractional crystallization are determined. The relationships between composition and titer do not permit one to distinguish beef tallow from the fractionated ones of the same melting range. On the other hand, the relationships between melting point and titer are different: the oleomargarines have melting points lower than their corresponding titers, and those of the beef tallow and oleostearins are higher. The fractionated fats have different contents of oleic and stearic acids compared with the unfractionated ones, but their percentage of palmitic acid does not vary remarkably. The dilatometric curves are displaced in a parallel relationship without important changes in their shape. Presented at the Second World Congress of Food Technology, held in Barcelona, Spain in 1987.     

Current future fat-based raw materials for soap manufacture

The traditional use of coconut and palm oils for soap manufacture can be expected to continue indefinately. Certain oils of the oleic/ linoleic acid group are too unsaturated to yield soaps of the desired degree of hardness and stability. They may be hydrogenated to form suitable hard soap fats; a quantity of these oils is used regularly in the preparation of soft soaps and in blends with harder fats. The chief animal fat used in soapmaking is tallow. Other fats and oils less frequently used include babassu, palm kernel and olive oil. The ratio of tallow/coconut oil used for the manufacture of toilet soaps ranges from 85:15 to 75:25. A correlation of soap properties with the ratio of 95:5 to 75:25 of tallow and coconut oil demonstrates that properties such as cracking, swelling and hardness are not as sensitive to the changes in the blend ratios as are erosion characteristics, slushing and lather. Present production of Russian and Eastern European soap is from huge quantities of straight-chain, odd- and even-numbered, carbon saturated synthetic fatty acids (SFA). Future fat-based raw materials might include certain fractionated fatty acids, methyl ester intermediates, acidulated sunflower and/or safflower soapstocks. Jojoba wax might be a surprising new raw material.     

Selective distribution of saturated fatty acids into the monoglyceride fraction during enzymatic glycerolysis

Four triglyceride fats and oils (beef tallow, lard, rapeseed oil and soybean oil) were reacted with glycerol while using lipase as the catalyst. For all fats examined, at reaction temperatures above the critical temperature (T_c), the fatty acid compositions of the monoglyceride (MG) and diglyceride (DG) fractions and of the original fat were similar. A relatively low yield of MG was obtained (20–30 wt%). When the reaction was carried out with beef tallow or lard at a temperature below the T_c (40°C), the concentration of saturated fatty acids in the MG fraction was 2 to 4 times greater than that in the DG fraction. Correspondingly, the concentration of unsaturated fatty acids in the DG fraction was more than two times greater than that in the MG fraction. At 5°C, a similar trend was observed for rapeseed oil and soybean oil. Direct analysis of partial glycerides during glycerolysis by high-temperature gas-liquid chromatography showed that below T_c the content of C16 MG increased relatively more than C18 MG. C36 DG and C54 TG were apparently resistant to glycerolysis. Preferential distribution of saturated fatty acids into the MG fraction was accompanied by a high yield of monoglyceride (45–70 wt%) and solidification of the reaction mixture. It is concluded that during glycerolysis below T_c, preferential crystallization occurs for MGs that contain a saturated fatty acid.     

Umesterung und Hydrierung der Schlachttierfette

Interesterification and Hydrogenation of Animal Fats. Directed and indirected interesterification of fats alters the distribution of fatty acids in triglycerides and thus changes the physical properties, such as melting behaviour, crystallization and plasticity. Slight refining (hydro-refining) improves the stability of fats. Industrial processes and their possible applications, either individually or in combination, for the modification of animal fats (lard and beef tallow) are reviewed. These processes enable better utilization of animal fats.     

Dietary lipid,fatty acid synthesis and cholesterol metabolism in aging rats

Male and female rats were fed diets containing 2% of calories as corn oil or that plus 40% of calories as beef tallow or corn oil. After 3, 6, 12 and 18 months groups were given 4-¹⁴C-cholesterol ip, and feces were collected for 9 days. Just prior to necropsy³H-acetate was administered ip. Samples of serum, liver, heart and carcass were obtained for analysis. Concentrations of fatty acids and cholesterol, synthesis of those and recovery of ring-labeled steroid are reported. Mortality from acute respiratory disease was very high in male rats fed beef tallow or low fat diets and very low in those fed the corn oil diet. In females, only beef tallow diet resulted in a high mortality rate, and this was lower and at a later age than in males. The most notable effects of age were in relation to fatty acid synthesis and presence of¹⁴C-acidic steroid in the carcass. In 3-month-old rats both fats depressed fatty acid synthesis in comparison to the low fat diet. At later ages beef fat ceased to depress fatty acid synthesis in both sexes. Corn oil continued to depress fatty acid synthesis up to 12 months in males and 18 months in females. The presence of¹⁴C-acidic steroid in carcass was substantial in 6-month-old rats and constituted ca. 40% of recovered¹⁴C in 18-month-old rats. The possibility that the increase in acetate incorporation into fatty acids with age in fat feeding is related to chain elongation rather than de novo synthesis is discussed. Both the presence and amount of acidic steroid in the carcass are notable and may be of importance in constructing models of cholesterol turnover. Presented in part at the AOCS Sterol Symposium, April 1970, and the Federation of American Societies for Experimental Biology, April 1971. Scientific Series Paper No. 1536, Colorado Agricultural Experiment Station.     

Industrial hydrogenation of rice bran oil,a substitute for tallow

The Indian soap industry’s hard fat requirement was met until recent years by imported animal tallows. The search for alternate hard fats, consequent to the ban on the import of animal tallows in 1983, led to realization of the striking similarity in the fatty acid composition of mutton tallow and hydrogenated rice bran oil, except for thetrans oleic acid content. This paper traces the course of compositional changes undergone by rice bran oil during industrial hydrogenation, employing gas liquid chromatography and infra red spectroscopy.     

Effect of PUFA at sn‐2 position in dietary triacylglycerols on the fatty acid composition of adipose tissues in non‐ruminant farm animals

The influence of the distribution of polyunsaturated fatty acids on the glycerol backbone of dietary triacylglycerols on the fatty acid profile of adipose tissue and muscle phospholipids was investigated in growing‐finishing pigs (48) and broiler chicken (84). The animals were fattened on barley/soybean meal diets supplemented with a blend of soybean oil and beef tallow, either in the ratio 3:1 w/w (high‐PUFA) or 1:3 w/w (low‐ PUFA). Part of the high‐ and low‐PUFA blends was chemically interesterified to randomly distribute all fatty acids over the three positions of the glycerol. Thus, two sets of diets of identical overall fatty acid composition, but differing in the distribution of fatty acids in the triacylglycerols, were fed. Growth performance and carcass composition were neither affected by fatty acid composition nor by randomisation of dietary fats in either animal species. Apparent digestibility of energy was slightly lower in pigs fed the low‐PUFA blends. Fatty acid profile of subcutaneous fat of pigs and broilers as well as of internal body fat (lamina subserosa) and muscle phospholipids of pigs varied according to the dietary fatty acid composition but was not affected by randomisation of dietary fats. These findings are explained in terms of the hydrolysis of TAG during transport of lipids from enterocytes to adipose tissue cells and the continuous lipolysis and re‐esterification of fatty acids that take place in adipose tissue cells.     

Detection of pig and buffalo body fat in cow and buffalo ghees by differential scanning calorimetry

Adding small amounts of pig or buffalo body fat to cow or buffalo ghee results in the appearance of an extra peak located at high temperature in the melting and crystallization curves as determined by the differential scanning calorimetry (DSC) technique. Ghee adulterations with these animal fats at levels down to 5% are clearly seen in the crystallization diagrams. Quantitative measurements can be obtained by this method in the case of adulterations with buffalo body fat. On the other hand, this method does not detect vegetable oils such as coconut oil, and gives similar results for cottonseed-fed buffalo ghee and ghee adulterated with animal body fats.