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

N A M Yanty,J M M Marikkar,M S Miskandar

doi:10.3989/gya.023712

N A M Yanty, J M M Marikkar + Show 1 more

Open Access

https://doi.org/10.3989/gya.023712

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Abstract

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) 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.

Highlights

Animal body fats such as lard, beef tallow, mutton tallow and chicken fat have long been used as fat ingredients in food applications
Detailed investigations on the solidification and melting behavior of these fats are important for the formulation of a fat blend which simulates the properties of lard to be used as an all purpose shortening in cookies, etc
In this study, differential scanning calorimetry and pulse NMR techniques have been employed to compare the thermo-physical properties of four plant-based fats and lard

Summary

Introduction

Animal body fats such as lard, beef tallow, mutton tallow and chicken fat have long been used as fat ingredients in food applications. The issue of mixing lard with food is one of the unresolved outstanding issues, which has caused uneasiness amongst consumers belonging to certain religious groups. Only few research studies have been reported in relation to the development of alternative plant-based ingredients for halal applications. Ospina-E et al, (2011) investigated an alternative for pork backfat in sausage formulation using several combinations of chemically modified vegetable oils, their study did not include plant-based fats such as avocado butter (Persea americana), cocoa butter, mee fat (Madhuca longifolia), etc. In this study, differential scanning calorimetry and pulse NMR techniques have been employed to compare the thermo-physical properties of four plant-based fats (palm oil, avocado butter, cocoa butter and mee fat) and lard

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