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Comparing the thermo-physical characteristics of lard and selected plant fats


Abdul Manaf, Yanty Noorzianna and Marikkar, Jalaldeen Mohammed Nazrim and Mat Sahri, Miskandar (2012) Comparing the thermo-physical characteristics of lard and selected plant fats. Grasas y Aceites, 63 (3). pp. 328-334. ISSN 0017-3495; ESSN: 1988-4214


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.

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Additional Metadata

Item Type: Article
Divisions: Halal Products Research Institute
DOI Number: https://doi.org/10.3989/gya.023712
Publisher: Consejo Superior de Investigaciones Cientificas
Keywords: Avocado butter; Cocoa butter-lard-plant fats; Solidification behavior; Thermal analysis
Depositing User: Nabilah Mustapa
Date Deposited: 07 Jun 2018 08:33
Last Modified: 07 Jun 2018 08:33
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.3989/gya.023712
URI: http://psasir.upm.edu.my/id/eprint/60524
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