Effect of animal fats on the physical properties of palm fat

A. Soós; Cs. Pecznyik; L. Somogyi; I. Zeke

doi:10.1556/aalim.43.2014.4.12

Jump to Content

Acta Alimentaria

Volume/Issue:: Volume 43: Issue 4

Effect of animal fats on the physical properties of palm fat

Authors:

A. Soós

A. Soós Corvinus University of Budapest Department of Grain and Industrial Crop Technology, Faculty of Food Science H-1118 Budapest Villányi út 29-43 Hungary

Search for other papers by A. Soós in
Current site
Google Scholar
PubMed

Cs. Pecznyik

Cs. Pecznyik Corvinus University of Budapest Department of Grain and Industrial Crop Technology, Faculty of Food Science H-1118 Budapest Villányi út 29-43 Hungary

Search for other papers by Cs. Pecznyik in
Current site
Google Scholar
PubMed

L. Somogyi

L. Somogyi Corvinus University of Budapest Department of Grain and Industrial Crop Technology, Faculty of Food Science H-1118 Budapest Villányi út 29-43 Hungary

Search for other papers by L. Somogyi in
Current site
Google Scholar
PubMed

, and

I. Zeke

I. Zeke Corvinus University of Budapest Department of Refrigeration and Livestock Products Technologies, Faculty of Food Science H-1118 Budapest Ménesi út 43-45 Hungary

Search for other papers by I. Zeke in
Current site
Google Scholar
PubMed

View More View Less

Pages:: 623–631

Online Publication Date:: 06 Nov 2014

Publication Date:: 01 Dec 2014

Article Category:: Journal Article

DOI:: https://doi.org/10.1556/aalim.43.2014.4.12

Keywords:: palm fat; solidification; melting; DSC; solid fat content; fat blends; animal fats

Restricted access

Purchase article

USD $25.00

1 year subscription (Individual Only)

USD $878.00

USD $25.00

Click here to view the full Terms and Conditions

USD $878.00

Click here to view the full Terms and Conditions

Palm fat is one of the most commonly used fats in food industry. The main role of palm fat is to develop the desired texture of food products. Fat blends were developed to find the most appropriate mixture fitting the technological needs. In our work palm mid fraction (PMF) was mixed with anhydrous milk fat (AMF), goose fat (G), and lard (L) in a 1:1 ratio. Anhydrous milk fat represents fat consisting of a wide range of fatty acids. Goose fat is a soft, easily melting fat, and lard is characterized as animal fat with wide melting temperature interval. The measurements aimed to establish the miscibility of the fats and the effect of animal fats on the melting-solidification profile of palm mid fraction. SFC vs temperature curves, Differential Scanning Calorimetry (DSC) melting thermograms describe the melting profile of the samples. Isotherm crystallization by SFC vs time curves and DSC cooling thermograms were measured to characterize the solidification of pure fats and the blends. Since the SFC curves did not show crosspoints we concluded that fats blended in a 1:1 ratio were miscible. Anhydrous milk fat strongly modified the properties of palm mid fraction, the blend became similar to anhydrous milk fat. Goose fat had no strong modification effect on palm mid fraction and could be considered as a softening agent. The effect of lard was complex: melting and solidification behaviour of the blend differed from the characteristics of both parent fats.

Save
Cite
Email this content

Share Link

Copy this link, or click below to email it to a friend
Email this content
or copy the link directly:

https://akjournals.com/abstract/journals/066/43/4/article-p623.xml
The link was not copied. Your current browser may not support copying via this button.

Link copied successfully

Collapse
Expand

Acta Alimentaria

Print ISSN:: 0139-3006

Online ISSN:: 1588-2535

Editorial Board

László Abrankó, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
Tamás Antal, University of Nyíregyháza, Nyíregyháza, Hungary
Diána Bánáti, University of Szeged, Szeged, Hungary
József Baranyi, Institute of Food Research, Norwich, UK
Ildikó Bata-Vidács, Eszterházy Károly Catholic University, Eger, Hungary
Ferenc Békés, FBFD PTY LTD, Sydney, NSW Australia
György Biró, Budapest, Hungary
Anna Blázovics, Semmelweis University, Budapest, Hungary
Francesco Capozzi, University of Bologna, Bologna, Italy
Marina Carcea, Research Centre for Food and Nutrition, Council for Agricultural Research and Economics Rome, Italy
Zsuzsanna Cserhalmi, Budapest, Hungary
Marco Dalla Rosa, University of Bologna, Bologna, Italy
István Dalmadi, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
Katarina Demnerova, University of Chemistry and Technology, Prague, Czech Republic
Mária Dobozi King, Texas A&M University, Texas, USA
Muying Du, Southwest University in Chongqing, Chongqing, China
Sedef Nehir El, Ege University, Izmir, Turkey
Søren Balling Engelsen, University of Copenhagen, Copenhagen, Denmark
Éva Gelencsér, Budapest, Hungary
Vicente Manuel Gómez-López, Universidad Católica San Antonio de Murcia, Murcia, Spain
Jovica Hardi, University of Osijek, Osijek, Croatia
Hongju He, Henan Institute of Science and Technology, Xinxiang, China
Károly Héberger, Research Centre for Natural Sciences, ELKH, Budapest, Hungary
Nebojsa Ilić, University of Novi Sad, Novi Sad, Serbia
Dietrich Knorr, Technische Universität Berlin, Berlin, Germany
Hamit Köksel, Hacettepe University, Ankara, Turkey
Katia Liburdi, Tuscia University, Viterbo, Italy
Meinolf Lindhauer, Max Rubner Institute, Detmold, Germany
Min-Tze Liong, Universiti Sains Malaysia, Penang, Malaysia
Marena Manley, Stellenbosch University, Stellenbosch, South Africa
Miklós Mézes, Hungarian University of Agriculture and Life Sciences, Gödöllő, Hungary
Áron Németh, Budapest University of Technology and Economics, Budapest, Hungary
Perry Ng, Michigan State University, Michigan, USA
Quang Duc Nguyen, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
Laura Nyström, ETH Zürich, Switzerland
Lola Perez, University of Cordoba, Cordoba, Spain
Vieno Piironen, University of Helsinki, Finland
Alessandra Pino, University of Catania, Catania, Italy
Mojmir Rychtera, University of Chemistry and Technology, Prague, Czech Republic
Katharina Scherf, Technical University, Munich, Germany
Regine Schönlechner, University of Natural Resources and Life Sciences, Vienna, Austria
Arun Kumar Sharma, Department of Atomic Energy, Delhi, India
András Szarka, Budapest University of Technology and Economics, Budapest, Hungary
Mária Szeitzné Szabó, Budapest, Hungary
Sándor Tömösközi, Budapest University of Technology and Economics, Budapest, Hungary
László Varga, Széchenyi István University, Mosonmagyaróvár, Hungary
Rimantas Venskutonis, Kaunas University of Technology, Kaunas, Lithuania
Barbara Wróblewska, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences Olsztyn, Poland

Acta Alimentaria
E-mail: Acta.Alimentaria@uni-mate.hu

Indexing and Abstracting Services:

Biological Abstracts
BIOSIS Previews
CAB Abstracts
CABELLS Journalytics
Chemical Abstracts
Current Contents: Agriculture, Biology and Environmental Sciences
Elsevier Science Navigator
Essential Science Indicators
Global Health
Index Veterinarius
Science Citation Index
Science Citation Index Expanded (SciSearch)
SCOPUS
The ISI Alerting Services

2023
Web of Science
Journal Impact Factor	0,8
Rank by Impact Factor	Q4 (Food Science & Technology)
Journal Citation Indicator	0.19
Scopus
CiteScore	1.8
CiteScore rank	Q3 (Food Science)
SNIP	0.323
Scimago
SJR index	0.235
SJR Q rank	Q3

Acta Alimentaria
Publication Model	Hybrid
Submission Fee	none
Article Processing Charge	1100 EUR/article (only for OA publications)
Printed Color Illustrations	40 EUR (or 10 000 HUF) + VAT / piece
Regional discounts on country of the funding agency	World Bank Lower-middle-income economies: 50% World Bank Low-income economies: 100%
Further Discounts	Editorial Board / Advisory Board members: 50% Corresponding authors, affiliated to an EISZ member institution subscribing to the journal package of Akadémiai Kiadó: 100%
Subscription fee 2025	Online subsscription: 880 EUR / 968 USD Print + online subscription: 1016 EUR / 1116 USD
Subscription Information	Online subscribers are entitled access to all back issues published by Akadémiai Kiadó for each title for the duration of the subscription, as well as Online First content for the subscribed content.
Purchase per Title	Individual articles are sold on the displayed price.

Acta Alimentaria
Language	English
Size	B5
Year of Foundation	1972
Volumes per Year	1
Issues per Year	4
Founder	Magyar Tudományos Akadémia
Founder's Address	H-1051 Budapest, Hungary, Széchenyi István tér 9.
Publisher	Akadémiai Kiadó
Publisher's Address	H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
Responsible Publisher	Chief Executive Officer, Akadémiai Kiadó
ISSN	0139-3006 (Print)
ISSN	1588-2535 (Online)