出版社：Japanese Society of Nutrition and Food Science
摘要：To know the quality of shortening, 29 samples were analyzed. Acid value was in the range of 0.03-0.12 (X 0.060), peroxide value, 0.0-0.93 (X 0.435) and carbonyl value, 0.74-5.14 (X 2.680), indicating no deterioration of oils. Melting point and iodine value varied greatly according to their usig properties, but there was hardly any difference in the saponification value among the samples except for four samples containing coconut oil. Long-chain fatty acids of over C20 were not found in the majority of samples, and shortchain fatty acids of less than C12 were found in four samples. In general, amount of C16 acids was characteristically great, and found in 32.46% on the average. Sterols detected were cholesterol, campesterol, stigmasterol and β-sitosterol. It was found from the features of sterol and fatty acid compositions that four samples consisted of only animal fats, 13 from vegetable oils, and 12 samples mixtures. From the results obtained above, it was noticed that lard was used as a main animal fat and palm oil was the main vegetable oil for shortening.
