Social Icons

Pages

Rabu, 16 Oktober 2013

Wet-rendered lard, from pork fatback. Fat composition Saturated fats 38–43%: Palmitic acid: 25–28% Stearic acid: 12–14%

g of the Holy Spirit), in the rites of Baptism and the ordination of priests and bishops, in the consecration of altars and churchesLard
From Wikipedia, the free encyclopedia
For other uses, see Lard (disambiguation).
Page semi-protected
Lard
Lard
Wet-rendered lard, from pork fatback.
Fat composition
Saturated fats    38–43%:
Palmitic acid: 25–28%
Stearic acid: 12–14%
Myristic acid: 1%
Unsaturated fats    56–62%
Monounsaturated    47–50%:
Oleic acid: 44–47%
Palmitoleic acid: 3%
Polyunsaturated    Linoleic acid: 6–10%[1][2]
Properties
Food energy per 100 g    3770 kJ (900 kcal)
Melting point    backfat: 30–40 °C (86–104 °F)
leaf fat: 43–48 °C (109–118 °F)
mixed fat: 36–45 °C (97–113 °F)
Smoke point    121–218 °C (250–424 °F)
Specific gravity at 20 °C    0.917–0.938
Iodine value    45–75
Acid value    3.4
Saponification value    190–205
Unsaponifiable    0.8%[2]
Lard is pig fat in both its rendered and unrendered forms. Lard was commonly used in many cuisines as a cooking fat or shortening, or as a spread similar to butter. Its use in contemporary cuisine has diminished; however, many contemporary cooks and bakers favor it over other fats for select uses. The culinary qualities o

Tidak ada komentar:

Posting Komentar