Differentiation of fractionated components of lard from other animal fats using different analytical techniques

• Main Authors: N. Nina Naquiah, J.M.N. Marikkar, M.E.S. Mirghani, A.F. Nurrulhidayah, N.A.M. Yanty
• Format: Article
• Language: English
• Published: Penerbit Universiti Kebangsaan Malaysia 2017
• Online Access: http://journalarticle.ukm.my/10672/1/04%20A.N.%20Nina%20Naquiah.pdf; http://journalarticle.ukm.my/10672/; http://www.ukm.my/jsm/english_journals/vol46num2_2017/contentsVol46num2_2017.html
• Institution: Universiti Kebangsaan Malaysia

A study was conducted to differentiate fractionated components of lard namely lard olein (LO) and lard stearin (LS) from other common animal fats. Lard fractions and animal fats were analyzed using differential scanning calorimetry (DSC), elemental analyzer–isotope ratio mass spectrometry (EA-IRMS),...