Establishing the distinguishable characteristics of lard from other common animal fats might be helpful for authentication initiatives in foods and feeds. In this study, fatty acid triacylglycerol compositions, thermal spectroscopic native (NL), respectively, were compared with those beef tallow (BT), mutton (MT), chicken fat (CF) by using gas liquid chromatography (GLC), high-performance (HPLC...

Edible fats and oils are produced by three main industries: oil, margarine and rendering. As margarine manufacture requires only substances that have already undergone refining, the only waste water comes from rinsing the equipment and premises. The oil industry with its different phases of refining uses large quantities of water but could cut its consumption by a more rational organization of ...

This work describes the fatty acid and glyceride structures of Indian buffalo milk and depot fats. Only three other an4lyses of buffalo milk fat exist in the literature (Bhattacharya & Hilditch, 1931; Heiduschka & Cicekdagi, 1940), in only one of which was an examination made of the glyceride configuration, while no analysis of buffalo depot fat has so far been reported. The work below was ther...

Adulteration of milk with other additives resembling in physico-chemical properties can be done. Vegetable oils, hydrogenated fats, animal body fats and their blends have been reported as adulterants in milk and milk fat products. The scientists at Gujarat Agriculture University, Anand worked on detection of vegetable oils in milk and milk fat by a rapid method. The elevation of butyrorefractom...

Formulated aquaculture feeds are among the most expensive animal feeds on the market. These feeds are often high in lipids, the bulk of which is generally provided by fish oil. Because of its high cost and potential long-term supply problems, it is now widely acknowledged that fish oil should be used more sparingly in aquafeeds. Rendered animal fats are economical lipid sources that have been u...

I n human health and nutrition, the concept of good fats and bad fats is typically used, especially with respect to dietary risk factors for coronary artery diseases and stroke. This concept originated with the notion that there are 2 forms of cholesterol that, for the sake of simplicity, have been referred to as good and bad. The concept has now been extended to include other dietary fats that...