Physicochemical properties of lard-based diacylglycerols in blends with lard
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
The objective of the study was to investigate how blending of triacylglycerols and diacylglycerols affected the melting and crystallisation properties in a solid fat system. Lard-based diacylglycerols (DAGs) were blended with lard in various concentrations (0%, 1%, 5%, 10%, 20%, 50%, 60%, 70%, 80%, 90%, and 100%). The melting and crystallisation properties were investigated by the determination of dropping point (DP), solid fat content (SFC), differential scanning calorimetry (DSC) and X-ray diffraction (XRD). In general, the effects of DAGs were found to be dependent on concentration. The DP was significantly (P
Originalsprog | Engelsk |
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Tidsskrift | Food Chemistry |
Vol/bind | 138 |
Udgave nummer | 1 |
Sider (fra-til) | 608-614 |
Antal sider | 7 |
ISSN | 0308-8146 |
DOI | |
Status | Udgivet - 2013 |
ID: 43720560