A comparison of the thermo physical behavior of engkabang (shorea macrophylla) seed fat - canola oil blends and lard

• Main Authors: Nur Illiyin, M. R., Marikkar, Mohammed Nazrim, Shuhaimi , M., Mahiran, B., Miskandar, M. S.
• Format: Article
• Language: English
• Published: Springer Berlin 2013
• Subjects: QD Chemistry
• Online Access: http://irep.iium.edu.my/45648/1/PAPER-Printed_version.pdf; http://irep.iium.edu.my/45648/; http://link.springer.com/journal/11746
• Institution: Universiti Islam Antarabangsa Malaysia

A study was carried out to compare the thermo physical behaviors of canola-Engkabang fat blends with those of lard (LD). Four blends were prepared by mixing canola oil with Engkabang fat (CaO:EF) in different ratios: EF-1, 75:25; EF-2, 70:30; EF-3, 65:35; EF-4, 60:40. The fat blends and LD were compared for their basic physico-chemical parameters, fatty acid and triacylglycerol (TAG) compositions, melting, solidification, hardness, and polymorphic properties. The slip melting points (SMP) of the fat blends were found to range from 24.8 to 31.2 °C, where EF-2 was found to display a SMP value closer to that of LD. With respect to the melting curve of CaO, the melting curves of all fat blends were found to display an additional high melting thermal transition in the temperature region above 10 °C. The peak maximum of the high melting thermal transition of EF-3 was the closest to that of LD. The solid fat content (SFC) value of EF-3 was equal to that of LD at 25 °C, while the SFC values of EF-2 and LD were similar at 30 to 40 °C. According to textural analysis, EF-2 was found to display a hardness value somewhat closer to that of LD. X-ray diffraction analysis showed that LD and fat blends EF-1, EF-2, and EF-3 were found to display β polymorphic form.