Comparison of Nutritional Value and Functionalities of Palm Oil Fractionates with Lards

Su Xi Wu; Rui Xin Liu; Min Ji

doi:10.4028/www.scientific.net/AMR.554-556.1429

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HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 554-556Comparison of Nutritional Value and...

Comparison of Nutritional Value and Functionalities of Palm Oil Fractionates with Lards

Abstract:

The cholesterol and α-VE content, active oxygen method value, solid fat content of three kinds of palm oil fractionates and five kinds of lard products were investigated. The results obtained were as follows. Firstly, palm oil has lower cholesterol content but higher α-VE content and higher AOM value than lard. Secondly, refined palm oil, palm stearin and palm olein has almost the same plasticity as leaf lard, bone lard and skin lard, respectively. All the results have showed that palm oil is of substitutability for lard.

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Periodical:

Advanced Materials Research (Volumes 554-556)

Pages:

1429-1432

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.554-556.1429

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Online since:

July 2012

Authors:

Su Xi Wu, Rui Xin Liu, Min Ji

Keywords:

Functionality, Lard, Nutritional Value, Palm Oil Frationate, Palm Olein, Palm Stearin, Refined Palm Oil, Solid Fat Content

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