TY - JOUR
T1 - Physicochemical properties of lard-based diacylglycerols in blends with lard
AU - Miklos, Rikke
AU - Zhang, Hong
AU - Lametsch, Rene
AU - Xu, Xuebing
N1 - Copyright © 2012 Elsevier Ltd. All rights reserved.
PY - 2013
Y1 - 2013
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
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 -