Physicochemical properties and thermal behavior of binary blends of Madhuca longifolia seed fat and palm oil as a lard substitute

Fat extracted from pork is prohibited under halal and kosher food regulations. A study was carried out on Madhuca longifolia seed fat and palm oil to compare their physicochemical, solidification and melting characteristics to formulate halal alternative lipid substitutes. Various blends of Madhuca longifolia (ML) and palm oil (PO) was formulated in order to become similar to lard (LD). A total of three binary blends were prepared: ML:PO (97:3; w/w), ML:PO (95:5), ML:PO (93:7), and identified by the mass ratio of ML to PO. The fat blends were compared with LD in terms of the fatty acid and triacylglycerol compositions using gas chromatography and high performance liquid chromatography, respectively. In addition, the fat blends also being studied for thermal properties using differential scanning calorimetry and solid fat content using p-nuclear magnetic resonance. Although there were considerable differences between LD and the fat blends with regard to fatty acid and triacylglycerol compositions, some similarities were seen regarding to thermal properties and solid fat content profiles. The blend of ML:PO (97:3) displayed closer similarity to LD with respect to melting transition at -3.59°C and its solid fat content profile showed the least difference to that of LD throughout the temperature range measured

Composition and thermal properties of quaternary mixtures of palm oil: palm stearin: soybean oil: cocoa butter

Pam oil (PO) is a semi-solid substance with potential functional lipid characteristics. A study was carried out to evaluate the effect of addition of soybean oil (SBO), palm stearin (PS) and cocoa butter (CB) on the solidification behavior of PO to formulate a mixture to become similar to lard (LD). A total of three mixtures were prepared: PO:PS:SBO:CB (38:5:52:5), PO:PS:SBO:CB (36:5:54:5) PO:PS:SBO:CB (34:5:56:5) (w/w), and identified by the mass ratio of PO to PS, CB and SBO. The fat mixtures were compared with lard in terms of the fatty acid and triacylglycerol compositions using gas chromatography and high performance liquid chromatography, thermal properties using differential scanning calorimetry (DSC) and solid fat content (SFC) using p-nuclear magnetic resonance (p- NMR). Although there were considerable differences between lard and the fat mixtures with regard to fatty acid and triacylglycerol compositions, some similarities were seen on their DSC thermal properties and solid fat content profile. Of the fat mixtures, PO:PS:SBO:CB (38:5:52:5) displayed closer similarity to lard by having least difference to SFC profile throughout the temperature range and a common DSC thermal transition at around -3.59°C

Comparing the thermo-physical characteristics of lard and selected plant fats

A comparison of the thermo-physical properties of lard and plant fats may help to formulate alternative fat substitutes for halal food applications. In this study, plant-based fats, namely avocado butter (<i>Persea americana</i>), cocoa butter (<i>Theobroma cacao</i> L.), palm oil (<i>Elaeis guinensis</i>) and mee fat (<i>Madhuca longifolia</i>) are compared to lard with respect to the basic physico-chemical parameters, fatty acid and triacylglycerol (TAG) compositions, and melting and solidification behaviors. Although plant fats are completely different from lard with respect to fatty acid and TAG compositions, they share some common thermal features with lard. Based on thermal analysis, lard and plant fats, except cocoa butter, are found to have thermal transitions in both low (< 0 °C) and high (> 0 °C) melting regions of their cooling and melting curves. According to pulse NMR data, mee fat and lard are found to display closely similar solidification profiles in the temperature range of 0-25 °C, while palm oil and lard are found to have similar solidification profiles in the temperature range between 25-40 °C. Hence, the thermo-physical property comparison between plant fats and lard may be useful to formulate a fat blend which simulates the thermal properties of lard.<br><br>La comparación de las propiedades térmica y mecánicas de la manteca de cerdo y la de determinadas grasas de plantas, podría ayudar a formular sustitutos alternativos de las grasas para aplicaciones alimentarias. En este estudio, basado en materias grasas vegetales como, aguacate (<i>Persea americana</i>), manteca de cacao (<i>Theobroma cacao</i> L.), palma aceitera (<i>Elaeis guinensis</i>) y grasa de mee (<i>Madhuca longifolia</i>) se comparan con la manteca de cerdo con respecto a parámetros físico-químicos, composiciones en ácidos grasos y triglicéridos (TAG), y comportamientos de los parámetros de fusión y de solidificación. Aunque las grasas de plantas son completamente diferentes a la manteca de cerdo, con respecto a la composición de ácidos grasos y de TAG, comparten algunas características comunes térmicas con la manteca de cerdo. A partir del análisis térmico, la manteca de cerdo y las grasas vegetales, excepto la manteca de ­cacao, muestran tener transiciones térmicas en ambas, baja (< 0 °C) y alta (> 0 °C), regiones de fusión de sus curvas de enfriamiento y fusión. De acuerdo con los datos de RMN de pulso, la grasa de mee y la manteca de cerdo muestran perfiles de solidificación muy similares en el intervalo de temperatura de 0 a 25 °C, mientras que el aceite de palma y la manteca de cerdo tienen perfiles similares de solidificación en el intervalo de temperaturas entre 25 a 40 °C. Por lo tanto, la comparación de las propiedades termo-físicas entre las grasas vegetales y la manteca pueden ser de utilidad para formular mezclas grasas simulando las propiedades térmicas de la manteca de cerdo

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

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

The Use of Quasi-Isothermal Modulated Temperature Differential Scanning Calorimetry for the Characterization of Slow Crystallization Processes in Lipid-Based Solid Self-Emulsifying Systems

PURPOSE: Slow or incomplete crystallization may be a significant manufacturing issue for solid lipid-based dosage forms, yet little information is available on this phenomenon. In this investigation we suggest a novel means by which slow solidification may be monitored in Gelucire 44/14 using quasi-isothermal modulated temperature DSC (QiMTDSC). METHODS: Conventional linear heating and cooling DSC methods were employed, along with hot stage microscopy (HSM), for basic thermal profiling of Gelucire 44/14. QiMTDSC experiments were performed on cooling from the melt, using a range of incremental decreases in temperature and isothermal measurement periods. RESULTS: DSC and HSM highlighted the main (primary) crystallization transition; solid fat content analysis and kinetic analysis were used to profile the solidification process. The heat capacity profile from QiMTDSC indicated that after an initial energetic primary crystallisation, the lipid underwent a slower period of crystallization which continued to manifest at much lower temperatures than indicated by standard DSC. CONCLUSIONS: We present evidence that Gelucire 44/14 undergoes an initial crystallization followed by a secondary, slower process. QIMTDSC appears to be a promising tool in the investigation of this secondary crystallization process