SUBCUTANEOUS FATS

Press, Volume C, Issue 29515, 17 May 1961, Page 8

SUBCUTANEOUS FATS

Special Value In Industry

Fats trimmed from sheep and cattle skins may prove valuable to New Zealand industry. An article in the latest issue of the “New Zealand Journal of Science” says that about 1000 tons each of subcutaneous beef and sheep fat could be recovered in New Zealand meat works each year. This could be supplemented by fats from the brisket and similar parts. At present. New Zealand meat works render these subcutaneous fats together with most of the other fatty tissues from carcases. But subcutaneous fats have considerable economic value, which probably would justify their recovery by themselves. The chemical and physical properties of the fats have been studied by Dr. F. B Shorland and Mr L. Hartman, at the fats research laboratory of the Department of Scientific and Industrial Research. Subcutaneous beef fats have low melting points and high resistance to oxidation. These qualities would make them suitable as substitutes for oleomargarine, which is used extensively in the margarine and baking industries. Another market for subcutaneous fats from both sheep and cattle might be in the soap industry. “They would increase the solubility of bar soaps and soap powders in water, improve their lathering properties, and ensure faster rinsing.