It is the purified internal fat obtained from the abdomen of the hog Sus scrofa Linn., belonging to family Suidae.
LARD
Biological Source
It is the purified internal fat obtained from the abdomen of
the hog Sus scrofa Linn., belonging
to family Suidae.
Preparation
The abdominal fat consists of omentum and parts of
peritoneum. They are obtained in the form of flat, leafy masses called the
‘flare’. The fats are washed to remove the salts or the preservatives used
during storage and they are hung in a current of air for drying. The omentum
and parts of peritoneum are minced to break the membranous vesicles and to
liberate the lard inside then It is then heated to 50–55°C, not more than 57°C
to melt the lard. The melted lard is then separated by passing through muslin
cloth and cooled with proper stirring. If the lard is not stirred properly it
can result in the crystallization. Entrapping of air should be avoided to
prevent the lard from becoming rancid on storage.
Characteristics
It is a soft, creamy, white, solid, or semisolid homogeneous
fat with butter-like consistency. Lard has slight fatty odour but not rancid,
cool in nature and sweet taste. It is insoluble in alcohol and soluble in
benzene, ether, carbon disulfide, and chloroform. Refractive index varies from
1.4520 to 1.4550, saponification value is 192–198, and acid value is not more
than 2, melting point 34°C to 41°C, specific gravity between 0.934 and 0.938,
and iodine value 52 to 56.
Chemical Constituents
Lard consists of about 60% olein and 40% of stearin and
palmitin mixture. The oil separated at 0°C is called the lard oil. About 100
grams of lard contains 900 calories, 95 mg cholesterol, 39 g saturated fat, 45
g monounsaturated fatty acids, 11 g polyunsaturated fatty acids, 0.6 mg vitamin
E, 0.l mg zinc, and 0.2 mg selenium.
Uses
It is used as an ointment base and in formulations where
more effective absorption is preferred. It is used in difficult bowel
movements, dryness in the internal organs like dry cough, skin, eyes, nose, and
stool. Lard is also used in food manufacturing. Pure lard is especially useful
for cooking since it produces very little smoke when heated and has a distinct
and pleasant taste when combined with other foods.
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