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Distinguishing different animal fat contaminations in sunflower oil by differential scanning calorimetry


Marikkar, Jalaldeen Mohammed Nazrim and Mat Hashim, Dzulkifly and Mohd Zaki, Nor Nadiha and Che Man, Yaakob (2009) Distinguishing different animal fat contaminations in sunflower oil by differential scanning calorimetry. In: 3rd IMT-GT International Symposium on Halal science and Management 2009, 21-22 Dec. 2009, KLIA Sepang, Malaysia. (pp. 72-75).


Mixing of animal fats especially lard and tallow in any form in food products is a cause of concern for certain religions. In this study, the use of differential scanning calorimetric heating thermograms for monitoring the presence of natural lard (LD), beef tallow (BT), and chicken fat(CF) as adulterants in sunflower oil was investigated. Sunflower oil samples spiked separately with LD, BT, and CF in levels ranging from 1 to 20% (w/w) were analyzed using DSC to obtain their heating profiles. The results showed that presence of both LD and BT in sunflower oil tended to cause adulteration peaks in the higher temperature region of heating thermogram while CF adulteration caused changes only in the exiting thermal transitions in the low temperature region. The distinction between LD and BT adulterations could be made easily as there were many characteristic differences between them with respect to their peak size, shape and position.

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Additional Metadata

Item Type: Conference or Workshop Item (Paper)
Divisions: Halal Products Research Institute
Publisher: Halal Products Research Institute, Universiti Putra Malaysia
Keywords: Animal fats; Food adulteration; Lard detection; Sunflower oil; Thermal analysis
Depositing User: Samsida Samsudin
Date Deposited: 29 Apr 2013 02:36
Last Modified: 03 Aug 2018 08:22
URI: http://psasir.upm.edu.my/id/eprint/19934
Statistic Details: View Download Statistic

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