Physicochemical properties of lard-based diacylglycerols in blends with lard

Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaperJournal articleResearchpeer-review

  • Rikke Miklos, Department of Food Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark.
  • ,
  • Hong Zhang
  • ,
  • René Lametsch
  • ,
  • Xuebing Xu, Denmark
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 languageEnglish
JournalFood Chemistry
Volume138
Issue1
Pages (from-to)608-14
Number of pages7
ISSN0308-8146
DOIs
Publication statusPublished - 1 May 2013

    Research areas

  • Calorimetry, Differential Scanning, Crystallization, Dietary Fats, Diglycerides, Fats, Food Technology, X-Ray Diffraction

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