|J. Chin. Soc. Anim. Sci. 37(Suppl.)|
林秀蓮 黃鈺嘉 吳明哲
THE PHYSICAL AND CHEMICAL CHARACTERISTICS OF SOAPS MADE OF DIFFERNET LIPID
H.L. Lin, Y.C. Huang, M.C. Wu
Livestock Research Institute, Council of Agriculture
The lipid may divide into the animal fat and the vegetable oil according to its origin, and the saponification value affected by the carbon chain length of fatty acids. The types of lipid determine the properties of saponification products. Besides, it takes different time to accomplish the reactions of saponification by the different lipid. The objective of this study was to research the effect of the saponification and the physical and chemical variations of saponification products from different lipid. We selected butter, lard and chicken fat, which are the common animal fat in the livestock, and soybean oil, commonly used in feedstuff. After the heating process, added the appropriate proportion of sodium dioxide solution to induce saponification. After the reaction of saponification completed for a long time, we analyzed the solubility, pH value, frothing ability, the oil dripping rate of dissociation and cost of saponification products. The preliminary result showed that there was no significant difference on the time to accomplish the saponification among butter, lard, chicken fat and soybean oil. The properties of saponification products of butter group were hard and thick, and the froth was mild and stable. The lard group was softer than butter group, and it was not fine to use under cold water. The froth of soybean oil group was lasting.
Key words: Saponification value, Fatty acid