말지방(Horse Fat)의 온도에 따른 저장 안정성 향상에 대한 연구

Abstract

Horse fat is known to be a very effective ingredient in Asia, and there are a number of companies that sell horse fat itself as a finished product, which is a mixture of horse fat and other ingredients at the additive level. In this case, the physical properties of the horse fat raw material is important, in the case of domestically refined horse fat has a low temperature stability, if not stored at low temperatures may cause an inconvenience that separation occurs. In the case of japan horse fat, it is partially hydrogenated or separates oil and fatty acids to use horse fat composed of fatty acids, and shows harder and more stable properties than horse oil from jeju composed of oil and fatty acids. In this study, physical properties improvement experiments were carried out with horse fat from jeju to improve the stable properties even if oil and fatty acid were composed together without partially hydrogenating the horse fat from jeju. In the experiment, various oil gelling agents were used, and as a result of several experiments, it was confirmed that horse fat added with 12-hydroxystearic acid improved the physical properties. In addition, stability evaluations were made at room temperature (25 ℃) and constant temperature (40 ℃, 45 ℃) of ethanol, 100% jeju, and 100% japan horse fat by adding 12-hydroxystearic acid. As a result of measuring the viscosity of the horse fat for the shear rate according to temperature, the horse fat of improved jeju by the addition of 12-hydroxystearic acid showed similar viscosity function to that of the horse fat of japan. In addition, the observation of the particles under a microscope showed particles similar to horse fat of japan. horse fat of improved jeju by adding 12-hydroxystearic acid was found to have no physical properties even after long-term storage at room temperature.