The use of cooling and heating thermograms for monitoring of tallow, lard and chicken fat adulterations in canola oil

The use of cooling and heating thermograms from differential scanning calorimetry (DSC) for monitoring the presence of genuine lard (GLD), beef tallow (BT), chicken fat (CF) as adulterants in canola oil has been investigated. Mixing of animal fats especially lard and tallow in any form in food produ...

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Main Authors:	Marikkar, Mohammed Nazrim, Ghazali, H.M., Che Man, Y.B., Lai, O.M.
Format:	Article
Language:	English
Published:	Elsevier 2002
Subjects:	QD Chemistry
Online Access:	http://irep.iium.edu.my/45789/ http://irep.iium.edu.my/45789/ http://irep.iium.edu.my/45789/ http://irep.iium.edu.my/45789/1/PAPER-Print_version.pdf

id	iium-45789
recordtype	eprints
spelling	iium-457892015-11-23T08:04:14Z http://irep.iium.edu.my/45789/ The use of cooling and heating thermograms for monitoring of tallow, lard and chicken fat adulterations in canola oil Marikkar, Mohammed Nazrim Ghazali, H.M. Che Man, Y.B. Lai, O.M. QD Chemistry The use of cooling and heating thermograms from differential scanning calorimetry (DSC) for monitoring the presence of genuine lard (GLD), beef tallow (BT), chicken fat (CF) as adulterants in canola oil has been investigated. Mixing of animal fats especially lard and tallow in any form in food products is a cause of concern for certain religions. Canola oil samples spiked separately with BT, GLD and CF in levels ranging from 1 to 20% (w/w) were analysed by DSC to obtain their cooling and heating profiles. The heating measurements showed that detection of GLD and BT adulterations could be possible based on characteristic differences of GLD and BT adulteration peaks appearing in the higher temperature region of heating thermograms while cooling measurements showed that BT adulteration could be determined by a distinct exothermic peak appearing in the higher temperature region of the cooling thermograms. The determination of GLD by cooling measurements could not be possible since the changes due to GLD and CF adulterations were very similar. Elsevier 2002 Article PeerReviewed application/pdf en http://irep.iium.edu.my/45789/1/PAPER-Print_version.pdf Marikkar, Mohammed Nazrim and Ghazali, H.M. and Che Man, Y.B. and Lai, O.M. (2002) The use of cooling and heating thermograms for monitoring of tallow, lard and chicken fat adulterations in canola oil. Food Research International, 35. pp. 1007-1014. ISSN 0963-9969 http://www.journals.elsevier.com/food-research-international/ 10.1016/S0963-9969(02)00162-X
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 Marikkar, Mohammed Nazrim Ghazali, H.M. Che Man, Y.B. Lai, O.M. The use of cooling and heating thermograms for monitoring of tallow, lard and chicken fat adulterations in canola oil
description	The use of cooling and heating thermograms from differential scanning calorimetry (DSC) for monitoring the presence of genuine lard (GLD), beef tallow (BT), chicken fat (CF) as adulterants in canola oil has been investigated. Mixing of animal fats especially lard and tallow in any form in food products is a cause of concern for certain religions. Canola oil samples spiked separately with BT, GLD and CF in levels ranging from 1 to 20% (w/w) were analysed by DSC to obtain their cooling and heating profiles. The heating measurements showed that detection of GLD and BT adulterations could be possible based on characteristic differences of GLD and BT adulteration peaks appearing in the higher temperature region of heating thermograms while cooling measurements showed that BT adulteration could be determined by a distinct exothermic peak appearing in the higher temperature region of the cooling thermograms. The determination of GLD by cooling measurements could not be possible since the changes due to GLD and CF adulterations were very similar.
format	Article
author	Marikkar, Mohammed Nazrim Ghazali, H.M. Che Man, Y.B. Lai, O.M.
author_facet	Marikkar, Mohammed Nazrim Ghazali, H.M. Che Man, Y.B. Lai, O.M.
author_sort	Marikkar, Mohammed Nazrim
title	The use of cooling and heating thermograms for monitoring of tallow, lard and chicken fat adulterations in canola oil
title_short	The use of cooling and heating thermograms for monitoring of tallow, lard and chicken fat adulterations in canola oil
title_full	The use of cooling and heating thermograms for monitoring of tallow, lard and chicken fat adulterations in canola oil
title_fullStr	The use of cooling and heating thermograms for monitoring of tallow, lard and chicken fat adulterations in canola oil
title_full_unstemmed	The use of cooling and heating thermograms for monitoring of tallow, lard and chicken fat adulterations in canola oil
title_sort	use of cooling and heating thermograms for monitoring of tallow, lard and chicken fat adulterations in canola oil
publisher	Elsevier
publishDate	2002
url	http://irep.iium.edu.my/45789/ http://irep.iium.edu.my/45789/ http://irep.iium.edu.my/45789/ http://irep.iium.edu.my/45789/1/PAPER-Print_version.pdf
first_indexed	2023-09-18T21:05:11Z
last_indexed	2023-09-18T21:05:11Z
_version_	1777410885916033024

The use of cooling and heating thermograms for monitoring of tallow, lard and chicken fat adulterations in canola oil

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