Abstract
Many kind of lard are now available which have improved physical properties according to use, Examinations were made on the melting point, iodine value and Bömer number of commercial lard, and also S.F.I. and micro-penetration test were carried out, from which the presence of some characteristic properties was found.
The same examinations and tests were then carried out on lard added with hardened fat and on that ester-exchanged.
1) Addition of hardened beef tallow, hardened palm oil, hardened lard, lard-stearin or tallowstearin results in rapid rise in the melting point and enlargement of the plastic range, but the.Bömer number decreases rapidly. Addition of these kinds of hardened fat in 5% of the amount gives outside values from the range of pure lard.
2) Hardened lard and lard-stearin can be discriminated as pure lard from the content of C15 and the ratio of C14/C16 even if they have a low Bömer number.
3) The ester-exchanged lard has good physical properties but its Bömer number is markedly low and it cannot be discriminated from beef tallow. However, discrimination as the pure lard is possible from the ratio of fatty acids of C14/C16 C18 : 1/C18 : 2, and C14+C16+C18/C18 : 2.
