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The study aims to evaluate the technological potential of Yakut horse fat for use in the food industry, especially for children.

March 25, 2026Bulletin of the Kyrgyz National Agrarian UniversityOpen Access

Technological properties of Yakut horse fat

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This research assesses the physicochemical traits of Yakut horse fat, indicating potential in food technology.

The study aims to evaluate the technological potential of Yakut horse fat for use in the food industry, especially for children.
Gas-liquid chromatography to analyze fatty acid composition
Standard physical and chemical methods to determine melting point, iodine, and acid numbers
Instrumental methods to assess consistency and plasticity.
Yakut horse fat contains 42.3-45.7% oleic acid and 9.8-11.6% linoleic acid, suggesting high nutritional value.
Melting point is 28.5-31.2 °C, indicating good plasticity.
Iodine value ranges from 78-86 g I₂/100 g of fat, showcasing quality and storage stability.
The acid value is 1.2-1.6 mg KOH/g, further supporting the fat's stability during processing.

Pak et al. (2026) studied this question.

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