Characterization of sheep tail fat dry fractionation at the pilot scale
Author:
Hou Chengli1, Wang Zhenyu1, Zhao Mengya1, Tian Xueke1, Shen Qingwu2, Zhang Dequan1
Affiliation:
1. Institute of Food Science and Technology , Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs , Beijing 100193 , P. R. China 2. College of Food Science and Technology , Hunan Agricultural University , Changsha , Hunan 410128 , P. R. China
Abstract
Abstract
Two-step dry fractionation was employed to prepare the liquefied sheep tail oil at the pilot scale. Sheep tail oil was separated into fat residuals, crude oil, stearin A, stearin B, olein A, and olein B. The extracted rates for crude oil, olein A, and olein B were 66.7, 45.9, and 35.0%, respectively. The ratios of saturated/unsaturated fats in the crude oil, olein A fractions, and olein B fractions were 0.62, 0.63, and 0.60, respectively. The olein B was liquid at ambient temperature and its melting point was 5.32 °C. The iodine values of stearin samples were significantly decreased compared to the crude oil samples (P < 0.05). For the stearin fractions, the polymorphic form was mainly β’ form, and the solid fat content was significantly higher than the olein fractions (P < 0.05), which can be used to make the shortening product.
Funder
National Agricultural Science and Technology Innovation Program in China Modern Agricultural Talent Support Program-Outstanding Talents and Innovative Team of Agricultural Scientific Research
Publisher
Walter de Gruyter GmbH
Subject
Engineering (miscellaneous),Food Science,Biotechnology
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