Effect of deodorization and antioxidants on the stability of lard

Abstract

Summary DEODORIZATION produced no appreciable increase in the stability of steam‐rendered lard but significantly increased the stability of kettlerendered lard. A substantial increase in the stability of lard was produced by tocopherol, regardless of whether it was added as a pure compound, as a concentrate, or as a tocopherol‐bearing oil. Accelerated tests showed that this increase was more than doubled when small amounts of synergists also were added. Deodorization of the lard prior to addition of the synergistic antioxidant compositions produced even greater stability. Nordihydroguaiaretic acid was more effective than tocopherol as an antioxidant for lard, as determined by both the active oxygen and the oxygen‐absorption methods. Deodorization of the lard prior to addition of this antioxidant and synergists did not effect further increase in stability over that obtained by the addition of these materials to undeodorized lard.

The Naturally Occurring Lignans

“…NDGA is particularly good as an antioxidant to prevent rancidity of both vegetable and animal fats (61,159,222,255,202). It is also effective in protecting against rancidity in bacon (277), fish (275, 288), fish oils (38, 101), and walnuts (58).…”

Optical activity of butterfat and vegetable oils

“…Hydroxy acids, lactones and related oxygenated material was removed from 275 g samples of butteroil by steam deodorization which was carried on for 6 hr at 170 C using the apparatus and technique described by Riemenschneider et al (6). The deodorized oil was dried over CaC12 before removal of sterols, monoand diglycerides.…”

Effect of storage conditions and antioxidants on the keeping quality of packaged oils

“…Riemenschneider et al (21) reported that deodorization increased the stability (determined by the active oxygen method) of kettle-rendered lard but had little effect on the steam-rendered lard. The peroxide content of the lards was not reported, but it is conceivable that the former lard would have a higher peroxide content than the latter.…”