Kettle-rendered leaf lard is produced in
limited amounts. It is made from "leaf fat,”
the white internal fat, exclusive of that ad¬
hering to the intestines. This is the hardest
fat on the animal. Leaf lard is rendered in
an open kettle at low temperature, 230° to
260° F. It is light in color, slightly grainy
owing to slow chilling, with a firm texture,
and has a mild and pleasing flavor and good
keeping qualities.
Dry-rendered lard is becoming more im¬
portant commercially than kettle-rendered,
being accepted now on the Board of Trade.
This is similar to kettle-rendered lard except
that it is rendered in a closed container in a
vacuum to prevent the contact of oxygen
with the fat. It is usually rendered in a cylin¬
drical tank in which the moisture is boiled
off and nothing is left but the lard and fiber.
Then the fiber is strained out of the lard.
Hydrogenated lards are marketed in lim¬
ited amounts under trade names. Hydrogen
is added chemically, making a totally dif¬
ferent product, with a higher melting point
than the lard had originally. The lard is also
deodorized. The deodorization raises the
smoke point by removing the free fatty
acids. Small amounts of materials to improve
keeping quality and preserve the bland flavor
sometimes are added. Although the smok¬
ing temperature is raised and the creaming
quality improved, the shortening value of the
lard is decreased by hydrogenation. In de¬
creasing the amount of the essential un¬
saturated fatty acids present, there is some
loss in nutritive value.
Deodorized lard may now be purchased
under a trade name. It is a lard from which
free fatty acids have been removed to raise
the smoking temperature; a small amount
of hydrogenated lard has been added to
raise the melting point. This lard has been
steam-deodorized to remove flavor and odor.
An antioxidant has been added so that the
lard need not be kept under refrigeration.
It is available at present in one-pound car¬
tons and three-pound cans.
Other lards made and marketed in limited
amounts include neutral and drip-rendered
lards.
Neutral lard is rendered at a very low
temperature, about 120° F., from leaf fat
or leaf and back fat. It is a lard of very low
flavor and odor. It is used in margarine
manufacture.
Drip-rendered lard is prepared by render¬
ing the fat in a tank similar in principle to a
drip coffee pot. The fats, after being hashed,
are heated under vacuum in the upper cham¬
ber of a double tank, and as the lard is ren¬
dered it drips through a perforated plate
into the lower chamber, where it is bleached
with activated carbon, neutralized with
[143]
sodium bicarbonate, and dried. The resulting
lard is almost "water-white,” with little
taste and odor, and of high smoking, tem¬
perature, frequently above 400° F., due to
its low free-fatty-acid content. It is sold
under brand names.
Compounds. A compound is any mixture
of animal fats, or vegetable fats, or animal
and vegetable fats. They are mixtures of
hard and soft fats blended to form a plastic
consistency comparable to lard and hydro¬
genated fats. The label must show which
types of fats predominate.
Page 133
Presented as published in 1935. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Kettle-rendered leaf lard is produced in limited amounts. It is made from "leaf fat,” the white internal fat, exclusive of that ad¬ hering to the intestines. This is the hardest fat on the animal. Leaf lard is rendered in an open kettle at low temperature, 230° to 260° F. It is light in color, slightly grainy owing to slow chilling, with a firm texture, and has a mild and pleasing flavor and good keeping qualities.
Dry-rendered lard is becoming more im¬ portant commercially than kettle-rendered, being accepted now on the Board of Trade. This is similar to kettle-rendered lard except that it is rendered in a closed container in a vacuum to prevent the contact of oxygen with the fat. It is usually rendered in a cylin¬ drical tank in which the moisture is boiled
off and nothing is left but the lard and fiber. Then the fiber is strained out of the lard.
Hydrogenated lards are marketed in lim¬ ited amounts under trade names. Hydrogen is added chemically, making a totally dif¬ ferent product, with a higher melting point than the lard had originally. The lard is also deodorized. The deodorization raises the smoke point by removing the free fatty acids. Small amounts of materials to improve keeping quality and preserve the bland flavor sometimes are added. Although the smok¬ ing temperature is raised and the creaming quality improved, the shortening value of the lard is decreased by hydrogenation. In de¬ creasing the amount of the essential un¬ saturated fatty acids present, there is some loss in nutritive value.
Deodorized lard may now be purchased under a trade name. It is a lard from which free fatty acids have been removed to raise the smoking temperature; a small amount of hydrogenated lard has been added to raise the melting point. This lard has been steam-deodorized to remove flavor and odor. An antioxidant has been added so that the lard need not be kept under refrigeration. It is available at present in one-pound car¬ tons and three-pound cans.
Other lards made and marketed in limited amounts include neutral and drip-rendered lards.
Neutral lard is rendered at a very low temperature, about 120° F., from leaf fat or leaf and back fat. It is a lard of very low flavor and odor. It is used in margarine manufacture.
Drip-rendered lard is prepared by render¬ ing the fat in a tank similar in principle to a drip coffee pot. The fats, after being hashed, are heated under vacuum in the upper cham¬ ber of a double tank, and as the lard is ren¬ dered it drips through a perforated plate into the lower chamber, where it is bleached with activated carbon, neutralized with
[143]
sodium bicarbonate, and dried. The resulting lard is almost "water-white,” with little taste and odor, and of high smoking, tem¬ perature, frequently above 400° F., due to its low free-fatty-acid content. It is sold under brand names.
Compounds. A compound is any mixture of animal fats, or vegetable fats, or animal and vegetable fats. They are mixtures of hard and soft fats blended to form a plastic consistency comparable to lard and hydro¬ genated fats. The label must show which types of fats predominate.