Dry fractioning possibilities of animal lipids

  • Alexandru Rinovetz Banat’s University of Agricultural Sciences and Veterinary Medicine, Faculty of Food Processing Technology
  • Teodor-Ioan Trașcă Banat’s University of Agricultural Sciences and Veterinary Medicine, Faculty of Food Processing Technology
  • Călin Jianu Banat’s University of Agricultural Sciences and Veterinary Medicine, Faculty of Food Processing Technology
  • Ionel Jianu Banat’s University of Agricultural Sciences and Veterinary Medicine, Faculty of Food Processing Technology
  • Adina Rinovetz Zorica Theoretical High School “J. L. Calderon”, Pestalozzi
Keywords: designer lipids, tailor-made lipids, fractionated lipids, lipids modified, fat-fractionation

Abstract

 Animal fats and vegetable oils, conventional and unconventional, with various structural diversity and resources, which are known at present, cannot assure qualitative and quantitative necessity under economic efficiency. The present technological possibilities (fractioning, hydrogenation, interesterification), allows chemical and/or physico-chemical “modification”, as a dependence of the object. Dry–fractioning, as a minimal processing technique also allows the sector valorisation of the different plant and/or animal lipid fractions, both primary and secondary. The authors of the present paper present the results of studying by applying dry-fractioning to pork lard as such and monitored association with cow grease with a view to obtain a range of reconstituted lipid assortments. At the same time, this could also be a way of identifying possible food adulteration from the point of view of a given lipid composition.

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Published
2009-06-15
How to Cite
Rinovetz, Alexandru, Teodor-Ioan Trașcă, Călin Jianu, Ionel Jianu, and Adina Rinovetz Zorica. 2009. “Dry Fractioning Possibilities of Animal Lipids”. The Annals of the University Dunarea De Jos of Galati. Fascicle VI - Food Technology 33 (1), 57–63. https://www.gup.ugal.ro/ugaljournals/index.php/food/article/view/3645.
Section
Articles