Effect of catalytic treatment with sodium methylate on glycerine composition and properties of lard and tallow

Summary Treatment of lard with sodium methylate did not affect fatty acid composition nor the usual chemical constants and melting points. The glyceride composition however was altered considerably and showed close agreement with values calculated for random distribution. This change in glyceride composition was accompanied by significant changes in physical character as shown by consistency numbers, dilatometric and micropenetration measurements, and cooling curves. Beef tallow remained almost unaffected by the sodium methylate treatment. The glyceride composition before and after treatment as determined by Kartha's method agreed well with values calculated for random distribution. Only the cooling curves indicated any change induced by the treatment.