A Brief Review of the Literature on Animal and Vegetable Fats with Particular Emphasis on Mutton Tallow and Hemp Oil®

Woźniak, Magdalena; Kowalska, Małgorzata

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A Brief Review of the Literature on Animal and Vegetable Fats with Particular Emphasis on Mutton Tallow and Hemp Oil®

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Woźniak Magdalena , Kowalska Małgorzata

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Krótki przegląd literatury w zakresie tłuszczów zwierzęcych i roślinnych ze szczególnym uwzględnieniem tłuszczu baraniego i oleju konopnego®

Języki publikacji

Abstrakty

The paper updates information about animal and vegetable fats. The global market for oils and fats is presented and their potential industrial applications are pointed out. Due to everchanging dietary preferences, the paper pays more attention toward two fats. Mutton tallow was presented as an animal fat. A fat that, compared to beef tallow and lard, has a lower palmitic acid content and a higher stearic acid content. In the opinion of the authors, a fat that is insufficiently popular but with beneficial nutritional characteristics is hemp oil. In addition to the characteristics of this oil, the paper presents the world acreage of hemp cultivation and the volume of hemp seed production.

W artykule uaktualniono informacje w zakresie tłuszczów zwierzęcych i roślinnych. Przedstawiono światowy rynek olejów i tłuszczów oraz wskazano na ich potencjalne zastosowania w przemyśle. Ze względu na ciągle zmieniajcie się żywieniowe preferencje w artykule większą uwagę zwrócono w kierunku dwóch tłuszczów. Jako tłuszcz zwierzęcy przedstawiono łój barani. Tłuszcz który w porównaniu z łojem wołowym i smalcem charakteryzuje się niższą zawartością kwasu palmitynowego a wyższą kwasu stearynowego. W opinii autorów tłuszczem niedostatecznie popularnym, ale o korzystnych cechach żywieniowych jest olej konopny. W artykule poza charakterystyką tego oleju przedstawiono światowy areał uprawy konopi oraz wielkość produkcji nasion z konopi.

Słowa kluczowe

fats muton tallow hemp oil properties of fats

tłuszcze łój barani olej konopny właściwości tłuszczów

Wydawca

Wyższa Szkoła Menadżerska

Czasopismo

Postępy Techniki Przetwórstwa Spożywczego

Rocznik

2022

Tom

nr 2

Strony

108--119

Opis fizyczny

Bibliogr. 65 poz., fig., rys., tab.

Twórcy

autor

Woźniak Magdalena

Uniwersytet Technologiczno-Humanistyczny w Radomiu

autor

Kowalska Małgorzata

m.kowalska@uthrad.pl

Uniwersytet Technologiczno-Humanistyczny w Radomiu

Bibliografia

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Uwagi

Opracowanie rekordu ze środków MEiN, umowa nr SONP/SP/546092/2022 w ramach programu "Społeczna odpowiedzialność nauki" - moduł: Popularyzacja nauki i promocja sportu (2022-2023).

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