Trans fat, fatty acids and characteristics of slaughtered buffalo waste fat by edible rendering

Abstract

The lipids were extracted from waste fat after edible rendering of slaughtered male buffalo (Nili-Ravi breed) raising in Punjab, Pakistan. The trans fats were identified by FTIR and Ag-TLC (2.4% ±0.17). The average fatty acids were found as; C12:0 (1.53%), C14:0 (28.62%), C16:0 (2.60%), C16:1(1.58%), C18:0 (0.49%), C18:1 (20.95%), C18:2 (35.76%), C18:3 (4.30%) and C20:0 (4.05%). The fatty acids profile and physical values ie., Iodine value (14), saponification value (203), FFA (0.23) and slip melting point (42.4ºC) indicates waste fats characteristic hardness greater than Palm kernel oil stearin and comparable hardness to Palm oil-stearin fraction at normal conditions. However, it contains higher contents of mono, poly and essential fatty acids as compared to commercial fractionated vegetable fats and hydrogenated oils. Although, these processed fats have not recommended trans fats but it may be processed to maintain trans contents and to achieve higher nutritional values of edible products, margarines and confectionery products etc.