| Animal fats |
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Recommended antioxidants:
Animal fats comprise just 20% of total fat production, but because of their flavor and flavor-enhancing properties they are essential in many applications, like meat products, bakery products and pet food. About 80% of all animal fat for food consumption is lard from pork, the remainder coming from beef and poultry. Swine lard, beef tallow and poultry fat consist largely of saturated and monounsaturated fatty acids with an iodine value of 40-50, but because they are almost completely devoid of any natural antioxidant they are highly prone to autoxidation. Fats derived from swine, beef and poultry, have different flavors and different oxidation properties. Rancidity develops faster and further in relatively unsaturated pork fats than in harder beef or mutton fats, and still faster in soft chicken fat. Because of very low natural protection, stabilization of animal fats with antioxidants is a must. Excellent results have been obtained with the addition of various synthetic and natural antioxidants. Not only do they improve oxidative stability, they also offer ”carry through” protection to products processed with these fats, such as crackers or pastry. |
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