Effect of chemical and enzymatic modifications on the identity characteristics of lard: a review

Marikkar, Mohammed Nazrim and Yanty, N.A.M. (2014) Effect of chemical and enzymatic modifications on the identity characteristics of lard: a review. International Journal of Food Properties, 17 (3). pp. 321-330. ISSN 1094-2912

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Abstract

Lard is a fat substance extracted from the adipose tissues of swine. Due to its specific physical and functional characteristics, lard has found numerous uses in food and feed industry. Lard has often been subjected to modification through techniques such as fractionation, partial hydrogenation and interesterification. Although the application range of lard in food would have widened, these modification techniques could also change the original identity characteristic properties of lard, which enable its detection in food by various analytical methods. The purpose of this review is to present an update of the current literature in this topic and provide some directions for future research.

Item Type:	Article (Journal)
Additional Information:	7414/45622
Uncontrolled Keywords:	Animal fat, DSC, Interesterified lard, Lard detection, Lard stearin, Lard olein
Subjects:	Q Science > QD Chemistry
Kulliyyahs/Centres/Divisions/Institutes (Can select more than one option. Press CONTROL button):	International Institute for Halal Research and Training (INHART)
Depositing User:	Dr Mohammed Nazrim Marikkar
Date Deposited:	19 Nov 2015 08:28
Last Modified:	20 Jun 2018 09:37
URI:	http://irep.iium.edu.my/id/eprint/45622

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