Dry fractioning possibilities of animal lipids

Résumé

 Animal fats and vegetable oils, conventional and unconventional, with various structural diversity and resources, which are known at present, cannot assure qualitative and quantitative necessity under economic efficiency. The present technological possibilities (fractioning, hydrogenation, interesterification), allows chemical and/or physico-chemical “modification”, as a dependence of the object. Dry–fractioning, as a minimal processing technique also allows the sector valorisation of the different plant and/or animal lipid fractions, both primary and secondary. The authors of the present paper present the results of studying by applying dry-fractioning to pork lard as such and monitored association with cow grease with a view to obtain a range of reconstituted lipid assortments. At the same time, this could also be a way of identifying possible food adulteration from the point of view of a given lipid composition.