To suppress the odor of lard and easily produce lard having a high oxidation stability without using a solvent or additive by mixing lard with palm oil and removing the resultant crystals by fractionation.
The odor of lard is suppressed by mixing it with palm oil and removing the resultant crystals by fractionation. The mixing ratio of lard and palm oil is pref. 75:25. Thus the animal odor characteristic of lard or the odor of hydrogenation characteristic of hydrogenated lard can be suppressed without using a solvent or additive. Moreover, the oxidation stability of lard can be enhanced and the content of a long-chain trisatd. triglyceride (e.g. 2-palmitoyl-1,3 distearylglycerol) having groups derived from stearic acid, which is said to be inferior in digestibility and absorbability, can be decreased almost without losing 2-palmitoyl-1,3-dioleylglycerol, which exhibits good digestibility and absorbability.
| JP6034373 | Extraction of vegetable oil |
| WO/2023/056503 | EDIBLE ANIMAL FAT PRODUCT AND METHOD OF MANUFACTURE |
| WO/2001/062880 | PROCESS FOR PREPARING BLOWN VEGETABLE OIL |
SUZUKI TOSHIICHI
TATSUMI KIYOSHI
