Comparing the thermo-physical characteristics of lard and selected plant fats
A comparison of the thermo-physical properties of lard and plant fats may help to formulate alternative fat substitutes for halal food applications. In this study, plant-based fats, namely avocado butter (Persea americana), cocoa butter (Theobroma cacao L.), palm oil (Elaeis guinensis) and mee fat (...
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| Format: | Article |
| Language: | English |
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Consejo Superior de Investigaciones Científicas
2012-09-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1387 |
| _version_ | 1818939097751748608 |
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| author | N. A. M. Yanty J. M. M. Marikkar M. S. Miskandar |
| author_facet | N. A. M. Yanty J. M. M. Marikkar M. S. Miskandar |
| author_sort | N. A. M. Yanty |
| collection | DOAJ |
| description | A comparison of the thermo-physical properties of lard and plant fats may help to formulate alternative fat substitutes for halal food applications. In this study, plant-based fats, namely avocado butter (Persea americana), cocoa butter (Theobroma cacao L.), palm oil (Elaeis guinensis) and mee fat (Madhuca longifolia) are compared to lard with respect to the basic physico-chemical parameters, fatty acid and triacylglycerol (TAG) compositions, and melting and solidification behaviors. Although plant fats are completely different from lard with respect to fatty acid and TAG compositions, they share some common thermal features with lard. Based on thermal analysis, lard and plant fats, except cocoa butter, are found to have thermal transitions in both low (< 0 °C) and high (> 0 °C) melting regions of their cooling and melting curves. According to pulse NMR data, mee fat and lard are found to display closely similar solidification profiles in the temperature range of 0-25 °C, while palm oil and lard are found to have similar solidification profiles in the temperature range between 25-40 °C. Hence, the thermo-physical property comparison between plant fats and lard may be useful to formulate a fat blend which simulates the thermal properties of lard. |
| first_indexed | 2024-12-20T06:18:20Z |
| format | Article |
| id | doaj.art-4dc23cb8908d416e81292a0cf3f1b9cd |
| institution | Directory Open Access Journal |
| issn | 0017-3495 1988-4214 |
| language | English |
| last_indexed | 2024-12-20T06:18:20Z |
| publishDate | 2012-09-01 |
| publisher | Consejo Superior de Investigaciones Científicas |
| record_format | Article |
| series | Grasas y Aceites |
| spelling | doaj.art-4dc23cb8908d416e81292a0cf3f1b9cd2022-12-21T19:50:29ZengConsejo Superior de Investigaciones CientíficasGrasas y Aceites0017-34951988-42142012-09-0163332833410.3989/gya.0237121356Comparing the thermo-physical characteristics of lard and selected plant fatsN. A. M. Yanty0J. M. M. Marikkar1M. S. Miskandar2Halal Products Research Institute, Putra Inforport, Universiti Putra MalaysiaHalal Products Research Institute, Putra Inforport, Universiti Putra MalaysiaMalaysian Palm Oil Board, No. 6 Persiaran Institusi, Bandar Baru BangiA comparison of the thermo-physical properties of lard and plant fats may help to formulate alternative fat substitutes for halal food applications. In this study, plant-based fats, namely avocado butter (Persea americana), cocoa butter (Theobroma cacao L.), palm oil (Elaeis guinensis) and mee fat (Madhuca longifolia) are compared to lard with respect to the basic physico-chemical parameters, fatty acid and triacylglycerol (TAG) compositions, and melting and solidification behaviors. Although plant fats are completely different from lard with respect to fatty acid and TAG compositions, they share some common thermal features with lard. Based on thermal analysis, lard and plant fats, except cocoa butter, are found to have thermal transitions in both low (< 0 °C) and high (> 0 °C) melting regions of their cooling and melting curves. According to pulse NMR data, mee fat and lard are found to display closely similar solidification profiles in the temperature range of 0-25 °C, while palm oil and lard are found to have similar solidification profiles in the temperature range between 25-40 °C. Hence, the thermo-physical property comparison between plant fats and lard may be useful to formulate a fat blend which simulates the thermal properties of lard.http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1387avocado buttercocoa butter-lard-plant fatssolidification behaviorthermal analysis |
| spellingShingle | N. A. M. Yanty J. M. M. Marikkar M. S. Miskandar Comparing the thermo-physical characteristics of lard and selected plant fats Grasas y Aceites avocado butter cocoa butter-lard-plant fats solidification behavior thermal analysis |
| title | Comparing the thermo-physical characteristics of lard and selected plant fats |
| title_full | Comparing the thermo-physical characteristics of lard and selected plant fats |
| title_fullStr | Comparing the thermo-physical characteristics of lard and selected plant fats |
| title_full_unstemmed | Comparing the thermo-physical characteristics of lard and selected plant fats |
| title_short | Comparing the thermo-physical characteristics of lard and selected plant fats |
| title_sort | comparing the thermo physical characteristics of lard and selected plant fats |
| topic | avocado butter cocoa butter-lard-plant fats solidification behavior thermal analysis |
| url | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1387 |
| work_keys_str_mv | AT namyanty comparingthethermophysicalcharacteristicsoflardandselectedplantfats AT jmmmarikkar comparingthethermophysicalcharacteristicsoflardandselectedplantfats AT msmiskandar comparingthethermophysicalcharacteristicsoflardandselectedplantfats |