Virto, M. D.Lascaray, Jose MiguelSolozabal, Rodolfode Renobales, Mertxe2024-07-242024-07-241991-05Virto , M D , Lascaray , J M , Solozabal , R & de Renobales , M 1991 , ' Enzymic hydrolysis of animal fats in organic solvents at temperatures below their melting points ' , JAOCS, Journal of the American Oil Chemists' Society , vol. 68 , no. 5 , pp. 324-327 . https://doi.org/10.1007/BF026576860003-021Xhttps://hdl.handle.net/11556/3723Lipase from Candida rugosa catalyzed the hydrolysis of inedible beef tallow and pork lard (edible and inedible) in the presence of organic solvents at temperatures below the melting point of the fat. Reactions were carried out at 50% substrate with 180 lipase units per gram of fat in a two-liter reactor. In the presence of isooctane (5-10%) beef tallow yielded 94% hydrolysis in 24 hr both at 37° and 31°C. Edible pork lard yielded 97% hydrolysis under these conditions and at temperatures as low as 25°C, while inedible lard gave hydrolysis intermediate between the other two fats.4enginfo:eu-repo/semantics/restrictedAccessjournal article10.1007/BF02657686Animal fatshydrolysislipaseorganic solventsGeneral Chemical EngineeringOrganic Chemistryhttp://www.scopus.com/inward/record.url?scp=0026151824&partnerID=8YFLogxK