Glyceride rearrangement of lard did not affect its resistance to oxidation or alter the efficiency of antioxidants and synergists. Changes in stability were due to the decomposition of tocopherol and the formation of reducing substances. The position of unsaturated fatty acids in the glyceride may influence the free volatile carbonyl compounds present in autoxidized lard and in rancidity development, Interesterification under vacuum produced an odorless and colorless randomized lard with natural stability in the range of the parent lard.
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Zalewski et al. (1967) studied this question.
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