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Detection of lard in vegetable oils


Che Man, Yaakob and Abdul Rohman, (2011) Detection of lard in vegetable oils. Lipid Technology, 23 (8). pp. 180-182. ISSN 0956-666X; ESSN: 1863-5377


The presence of animal fats, in particular lard (pig fat), in any product is of real concern to some communities, especially Muslims and Jews, due to the religious prohibition of these commodities. This is especially so when lard is used as substitute for vegetable oils in foods or other consumer goods such as cosmetics and pharmaceuticals. Manufactures and producers alike should be sensitive towards the issues of unlawful material in these products as halal and kosher markets are expected to proliferate in the coming years. This article highlights some analytical techniques proposed to detect and to quantify lard in vegetable oils such as Fourier transform infrared (FTIR) spectroscopy, differential scanning calorimetry (DSC), chromatographic-based techniques, and electronic nose (EN).

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Additional Metadata

Item Type: Article
Divisions: Halal Products Research Institute
DOI Number: https://doi.org/10.1002/lite.201100128
Publisher: Wiley-VCH Verlag GmbH & Co. KGaA
Keywords: Nalytical techniques; Animal fat; Consumer Goods; Electronic nose
Depositing User: Nur Farahin Ramli
Date Deposited: 22 Oct 2013 09:13
Last Modified: 22 Apr 2016 08:09
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1002/lite.201100128
URI: http://psasir.upm.edu.my/id/eprint/24123
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