摘要：General properties of commercially available household shortening and lard in the U. S. were investigated. Nine brands of shortening and 2 brands of lard were purchased, and examined for their quality. 1) Melting point (mp) and saponification value (SV) of shortening ranged at 39.3-48.3°C and 188.7-197.0, respectively. Iodine value (IV) of vegetable-type shortening (81.1-94.3) differed from that of animal fat blend-type shortening (55.4-62.4). Iron (Fe) was found at above 0.5ppm level (max.: 1.07ppm) in 3 samples. Nickel (Ni) was found at above 0.1ppm level (max.: 2.22ppm) in 4 samples. 2) Among tocopherols (Toc), γ-form was the principal ingredient in all shortenings. Tocotrienol was not found in any sample. Butyl hydroxy anisol (BHA) and dibutyl hydroxy toluene (BHT) were found at levels of 48.7-97.0mg/kg and 45.7-71.3mg/kg respectively in animal fat blend-type shortening. BHT was also found in lard at levels of 6.4 and 63.3mg/kg. Propyl gallate (PG) was found at 17mg/kg in one lard sample. Monoacylglycerol (MG) was found at levels of 0.3-2.5% in all samples, but lecithin, sorbitan esters of fatty acids (SoE) and sucrose esters of fatty acids (SuE) were not found. 3) The sterol composition of vegetable-type shortenings was similar. Brassica sterol was not found in any shortening. In fatty acid composition, linoleic acid (C18:2) level in vegetable-type shortening (21.9-29.0%) was higher than in animal fat blend-type shortening (6.6-11.5%). Vegetable-type shortening and animal fat blend-type shortening had similar fatty acid compositions.
