lard

(redirected from Hard fat)
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a·deps

, gen.

a·di·pis

,

a·di·pes

(ad'eps, ad'i-pis, -pēz),
1. Denoting fat or adipose tissue.
See also: adeps lanae.
2. The rendered fat of swine, lard, used in the preparation of ointments.
See also: adeps lanae. Synonym(s): lard
[L. lard, fat]

lard

(lahrd) purified internal fat of the abdomen of the hog.

lard

[L. lardum, fat]
Purified fat from the hog. The sole nutrient is fat; a 100-g portion contains 902 kcal.

benzoinated lard

Lard containing 1% benzoin, used as a vehicle for certain types of topically applied medicines.

lard

commercially retrieved pig fat.
References in periodicals archive ?
In modern commercial mince pies, animal suet is usually replaced by hard fats prepared by hardening vegetable oils with hydrogen.
The reformulation involves physical blending oils to soften hard fats to create the proper consistency, or enzymatic interesterification where canola oil provides the softening and plasticizing components to the harder palm or palm kernel oil, as in the case of Canadian margarines.
According to Kerry Americas, Beloit, WI, these include: blending fully hydrogenated hard fats having no trans fat with unhydrogenated oils; using inter-esterification (molecular rearrangement) of un-hydrogenated oils with high saturated fat base oils; using more stable vegetable oils derived through traditional plant breeding or biotechnological methods; using gelling or texture building agents; increasing the use of antioxidants to increase oil stability; blending more stable vegetable oils with partially hydrogenated fats to lower trans fat while keeping saturates low; or a combination of some or all of these approaches.
Finally, hydrogenated vegetable oils, which have been artificially hardened for margarines and shortenings, don't raise cholesterol as much as naturally hard fats.
Too much meat, hard fats and sugars and the chemicals and pesticides in every-day food are also a strain on the liver.