The Crystal Behaviors of Shortenings Made from Lard and Palm Oil

Su Xi Wu; Rui Xin Liu; Hui Li; Min Ji

doi:10.4028/www.scientific.net/AMR.236-238.2683

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HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 236-238The Crystal Behaviors of Shortenings Made from...

The Crystal Behaviors of Shortenings Made from Lard and Palm Oil

Abstract:

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.

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Periodical:

Advanced Materials Research (Volumes 236-238)

Pages:

2683-2687

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.236-238.2683

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Online since:

May 2011

Authors:

Su Xi Wu, Rui Xin Liu, Hui Li, Min Ji

Keywords:

Crystal Behavior, Lard, Palm Oil, Palm Olein, Palm Stearin, Shortening, X-Ray Diffraction (XRD)

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