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Pork fat rendering

Pork fat rendering. In the animation on the following slide, S represents a short chain fatty acid (low melting, liquidy ), M represents a medium chain fatty acid and L represents a long chain fatty acid (high melting, hard, crunchy)

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Pork fat rendering

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  1. Pork fat rendering • In the animation on the following slide, S represents a short chain fatty acid (low melting, liquidy), M represents a medium chain fatty acid and L represents a long chain fatty acid (high melting, hard, crunchy) • When this mixture of pork fat molecules is heated with a catalyst, the fatty acids rearrange and produce a product (lard) with much improved physical properties for use in foods.

  2. Rendering S Pork carcass fat-due to it’s structure it has not very good properties for use in foods, i.e., widely different textures, different melting points, smoke points, etc. S S M Taking the carcass fat and heating it in the presence of a catalyst will cause the fatty acid chains to rearrange them- selves (interesterification) so that we get three molecules that look more alike and have better properties for use in foods M M L L Lard molecules are very alike and have very similar properties L

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