The Crystal Behaviors of Shortenings Made from Lard and Palm Oil
The crystal behaviors of lard- based and palm oil-based shortenings manufactured under different crystallization conditions were studied and compared, by using X-ray diffraction method, in order to decide whether lard can be replaced with cheaper palm oil for the production of shortening. The results showed that lard-based shortenings all exhibited β-type of crystal structure under tested crystallization conditions, whereas those shortenings based on the palm oil or the blend of palm stearin with palm olein presented β-type crystals under the maturation temperature of 20°C and β’-type crystals under the maturation temperature of 25°C～28°C. This study demonstrated that lard-based shorternings do not have β’-type crystal structure, a key character for the production of high quality shortening, and palm oil (including palm stearin and palm olein) is more suitable than lard when used as a solid fat material for the manufacture of shortenings.
Zhong Cao, Yinghe He, Lixian Sun and Xueqiang Cao
S. X. Wu et al., "The Crystal Behaviors of Shortenings Made from Lard and Palm Oil", Advanced Materials Research, Vols. 236-238, pp. 2683-2687, 2011