Composition and thermal analysis of lard stearin and lard olein

Lard being an edible fat could be used in different forms in food systems. In this study, composition and thermal analysis of lard stearin (LS) and lard olein (LO) were undertaken to determine some common parameters which would enable their detection in food. A sample of native lard was partitioned...

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Main Authors:	Yanty, N.A.M., Marikkar, Mohammed Nazrim, Che Man, Y.B., Long , Kamariah
Format:	Article
Language:	English
Published:	Japan Oil Chemists' Society 2011
Subjects:	QD Chemistry
Online Access:	http://irep.iium.edu.my/45785/ http://irep.iium.edu.my/45785/ http://irep.iium.edu.my/45785/ http://irep.iium.edu.my/45785/1/Paper_Print.pdf

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recordtype	eprints
spelling	iium-457852015-11-20T00:55:04Z http://irep.iium.edu.my/45785/ Composition and thermal analysis of lard stearin and lard olein Yanty, N.A.M. Marikkar, Mohammed Nazrim Che Man, Y.B. Long , Kamariah QD Chemistry Lard being an edible fat could be used in different forms in food systems. In this study, composition and thermal analysis of lard stearin (LS) and lard olein (LO) were undertaken to determine some common parameters which would enable their detection in food. A sample of native lard was partitioned into LS and LO using acetone as solvent and the fractions were compared to the original sample with respect to basic physico-chemical parameters, fatty acid and triacylglycerol (TAG) composition, and thermal characteristics. Although LS and LO displayed wider variations in basic physico-chemical parameters, thermal properties and solidification behavior, they do possess some common characteristic features with regard to composition. In spite of the proportional differences in the major fatty acids, both LS and LO are found to possess extremely high amount of palmitic (C16:0) acid at the Sn-2 positions of their TAG molecules. Similar to native lard, both LS and LO contained approximately equal proportions of TAG molecules namely, linoleoyl-palmitoyl-oleoyl glycerol (LPO) and dioleoyl-palmitoyl glycerol (OPO). Hence, the calculated LPO/OPO ratio for LS and LO are comparably similar to that of native lard. Japan Oil Chemists' Society 2011 Article PeerReviewed application/pdf en http://irep.iium.edu.my/45785/1/Paper_Print.pdf Yanty, N.A.M. and Marikkar, Mohammed Nazrim and Che Man, Y.B. and Long , Kamariah (2011) Composition and thermal analysis of lard stearin and lard olein. Journal of Oleo Science, 60 (7). pp. 333-338. ISSN 1347-3352 (O), 1345-8957 (P) http://www.jocs.jp/index-e.html 10.5650/jos.60.333
repository_type	Digital Repository
institution_category	Local University
institution	International Islamic University Malaysia
building	IIUM Repository
collection	Online Access
language	English
topic	QD Chemistry
spellingShingle	QD Chemistry Yanty, N.A.M. Marikkar, Mohammed Nazrim Che Man, Y.B. Long , Kamariah Composition and thermal analysis of lard stearin and lard olein
description	Lard being an edible fat could be used in different forms in food systems. In this study, composition and thermal analysis of lard stearin (LS) and lard olein (LO) were undertaken to determine some common parameters which would enable their detection in food. A sample of native lard was partitioned into LS and LO using acetone as solvent and the fractions were compared to the original sample with respect to basic physico-chemical parameters, fatty acid and triacylglycerol (TAG) composition, and thermal characteristics. Although LS and LO displayed wider variations in basic physico-chemical parameters, thermal properties and solidification behavior, they do possess some common characteristic features with regard to composition. In spite of the proportional differences in the major fatty acids, both LS and LO are found to possess extremely high amount of palmitic (C16:0) acid at the Sn-2 positions of their TAG molecules. Similar to native lard, both LS and LO contained approximately equal proportions of TAG molecules namely, linoleoyl-palmitoyl-oleoyl glycerol (LPO) and dioleoyl-palmitoyl glycerol (OPO). Hence, the calculated LPO/OPO ratio for LS and LO are comparably similar to that of native lard.
format	Article
author	Yanty, N.A.M. Marikkar, Mohammed Nazrim Che Man, Y.B. Long , Kamariah
author_facet	Yanty, N.A.M. Marikkar, Mohammed Nazrim Che Man, Y.B. Long , Kamariah
author_sort	Yanty, N.A.M.
title	Composition and thermal analysis of lard stearin and lard olein
title_short	Composition and thermal analysis of lard stearin and lard olein
title_full	Composition and thermal analysis of lard stearin and lard olein
title_fullStr	Composition and thermal analysis of lard stearin and lard olein
title_full_unstemmed	Composition and thermal analysis of lard stearin and lard olein
title_sort	composition and thermal analysis of lard stearin and lard olein
publisher	Japan Oil Chemists' Society
publishDate	2011
url	http://irep.iium.edu.my/45785/ http://irep.iium.edu.my/45785/ http://irep.iium.edu.my/45785/ http://irep.iium.edu.my/45785/1/Paper_Print.pdf
first_indexed	2023-09-18T21:05:11Z
last_indexed	2023-09-18T21:05:11Z
_version_	1777410885316247552

Composition and thermal analysis of lard stearin and lard olein

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