Summary Conditions which favor the selective hydrogenation of glyceride oils also favor the development of trans isomers. Complete curves are presented showing the formation and disappearance of trans isomers during the hydrogenation of linseed oil, soybean oil, cottonseed oil, olive oil, lard, and edible tallow, as determined by the infrared spectrophotometric method. An unusually high percentage of tran linkages develops during the hydrogenation of tallow.

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Summary Studies have shown that lard and edible beef fats can be stabilized effectively with phenolic antioxidants during pressure steam‐rendering. Best results were obtained for a given stabilizer level with the individual phenolics butylated hydroxyanisole and butylated hydroxytoluene. Poorer results were obtained with the mixtures in propylene glycol.

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