Physicochemical properties of lard-based diacylglycerols in blends with lard
Research output: Contribution to journal › Journal article › peer-review
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
Original language | English |
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Journal | Food Chemistry |
Volume | 138 |
Issue number | 1 |
Pages (from-to) | 608-614 |
Number of pages | 7 |
ISSN | 0308-8146 |
DOIs | |
Publication status | Published - 2013 |
ID: 43720560