เคมี
เอกสารมาตรฐาน
สหรัฐอเมริกา
AOCS
Cb 5-40
SURPLUS Detection of Foreign Fats Containing Tristearin in Pork Fats (Boemer Number)
1993
2
665.0288 AOCS 4th ed. Ref.
This method detects the presence of tallows and similar fats in pork fat. It is based on the difference between the melting point of glycerides and the melting point of fatty acids, which is large for pure pork fat (unhydrogenated) and small for tallow. This method is sometimes referred to as the Boemer Number. Applicable to the detection of beef fat (tallow) in pork fat (lard), but not in the presence of hydrogenated lard.