Journal of Food, Agriculture and Environment
Vol 9,
Issue 1,2011
Online ISSN: 1459-0263
Print ISSN: 1459-0255
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Medium-melting point fraction and the impact of temperature on fractional crystallisation of pork lard
Author(s):
A. Rinovetz 1,
C. Jianu 1, Adina Rinovetz 2, T. Iancu 1, Mihaela Cazacu 1, G. Bujancă 1, I. Jianu 1,Recieved Date: 2010-11-12, Accepted Date: 2011-01-04
Abstract:This paper resumes the series of studies concerning the separation of lipid mixtures from pork lard through the method of dry fractionation, more exact temperature of the operating. The changes the authors introduced improved the efficiency of isolation of solid fractions from liquid (fluid) ones through the inclusion of an opalescent intermediary layer (medium-melting point fraction) (MMPF) in repeated separations.
Keywords:Neuter lipids,
dry fractionation, lard, ionic polar lipid, medium-melting point fraction, thin-layer chromatography, lipidsJournal: Journal of Food, Agriculture and Environment
Year: 2011
Volume: 9
Issue: 1
Category: Food and Health
Pages: 99-108
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