Physicochemical properties of lard-based diacylglycerols in blends with lard

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Physicochemical properties of lard-based diacylglycerols in blends with lard. / Miklos, Rikke; Zhang, Hong; Lametsch, René; Xu, Xuebing.

In: Food Chemistry, Vol. 138, No. 1, 01.05.2013, p. 608-14.

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

Harvard

Miklos, R, Zhang, H, Lametsch, R & Xu, X 2013, 'Physicochemical properties of lard-based diacylglycerols in blends with lard', Food Chemistry, vol. 138, no. 1, pp. 608-14. https://doi.org/10.1016/j.foodchem.2012.10.070

APA

Miklos, R., Zhang, H., Lametsch, R., & Xu, X. (2013). Physicochemical properties of lard-based diacylglycerols in blends with lard. Food Chemistry, 138(1), 608-14. https://doi.org/10.1016/j.foodchem.2012.10.070

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Author

Miklos, Rikke ; Zhang, Hong ; Lametsch, René ; Xu, Xuebing. / Physicochemical properties of lard-based diacylglycerols in blends with lard. In: Food Chemistry. 2013 ; Vol. 138, No. 1. pp. 608-14.

Bibtex

@article{771a2db081574207899ecb7d2526f1ff,
title = "Physicochemical properties of lard-based diacylglycerols in blends with lard",
abstract = "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",
keywords = "Calorimetry, Differential Scanning, Crystallization, Dietary Fats, Diglycerides, Fats, Food Technology, X-Ray Diffraction",
author = "Rikke Miklos and Hong Zhang and Ren{\'e} Lametsch and Xuebing Xu",
note = "Copyright {\circledC} 2012 Elsevier Ltd. All rights reserved.",
year = "2013",
month = "5",
day = "1",
doi = "10.1016/j.foodchem.2012.10.070",
language = "English",
volume = "138",
pages = "608--14",
journal = "Food Chemistry",
issn = "0308-8146",
publisher = "Elsevier BV",
number = "1",

}

RIS

TY - JOUR

T1 - Physicochemical properties of lard-based diacylglycerols in blends with lard

AU - Miklos, Rikke

AU - Zhang, Hong

AU - Lametsch, René

AU - Xu, Xuebing

N1 - Copyright © 2012 Elsevier Ltd. All rights reserved.

PY - 2013/5/1

Y1 - 2013/5/1

N2 - 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

AB - 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

KW - Calorimetry, Differential Scanning

KW - Crystallization

KW - Dietary Fats

KW - Diglycerides

KW - Fats

KW - Food Technology

KW - X-Ray Diffraction

U2 - 10.1016/j.foodchem.2012.10.070

DO - 10.1016/j.foodchem.2012.10.070

M3 - Journal article

C2 - 23265530

VL - 138

SP - 608

EP - 614

JO - Food Chemistry

JF - Food Chemistry

SN - 0308-8146

IS - 1

ER -