Comparison of the physicochemical properties of palm-based shortenings of various melting temperatures and animal fats
This study compares the physicochemical properties of palm-based shortenings (PS) with varying melting temperatures (33–60 °C) to animal fats from chicken, beef, and mutton. Key parameters assessed include peroxide value, solid fat content, thermal behaviour, fatty acid composition, and crystal stru...
Saved in:
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-05-01
|
| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525004304 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1850182997029945344 |
|---|---|
| author | Mohd Razali Faridah Amelia Najwa Ahmad Hairi Masni Mat Yusoff Ashari Rozzamri Wan Zunairah Wan Ibadullah Mohammad Rashedi Ismail-Fitry |
| author_facet | Mohd Razali Faridah Amelia Najwa Ahmad Hairi Masni Mat Yusoff Ashari Rozzamri Wan Zunairah Wan Ibadullah Mohammad Rashedi Ismail-Fitry |
| author_sort | Mohd Razali Faridah |
| collection | DOAJ |
| description | This study compares the physicochemical properties of palm-based shortenings (PS) with varying melting temperatures (33–60 °C) to animal fats from chicken, beef, and mutton. Key parameters assessed include peroxide value, solid fat content, thermal behaviour, fatty acid composition, and crystal structure. PS exhibits lower peroxide values (0.45–8.33 meq/kg) than animal fats (5.02–12.21 meq/kg), indicating greater oxidative stability. PS with higher melting points (55–60 °C) demonstrates enhanced solid fat content (up to 98 % at 10 °C) and thermal stability, while lower-melting PS (33–42 °C) displays β’ crystal dominance, closely resembling the texture of animal fats. Principal component analysis reveals that chicken fat clusters with PS of 33–49 °C, suggesting that these PS can directly substitute animal fats in food applications. Palm-based shortenings with melting points ranging from 33 to 49 °C exhibit functional and structural characteristics that position them as effective and sustainable alternatives to animal fats (particularly chicken fat). |
| format | Article |
| id | doaj-art-5190231e42fa4bffb47274edfedb1c0d |
| institution | OA Journals |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-05-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-5190231e42fa4bffb47274edfedb1c0d2025-08-20T02:17:28ZengElsevierFood Chemistry: X2590-15752025-05-012810258310.1016/j.fochx.2025.102583Comparison of the physicochemical properties of palm-based shortenings of various melting temperatures and animal fatsMohd Razali Faridah0Amelia Najwa Ahmad Hairi1Masni Mat Yusoff2Ashari Rozzamri3Wan Zunairah Wan Ibadullah4Mohammad Rashedi Ismail-Fitry5Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, MalaysiaSD Guthrie Technology Centre Sdn. Bhd., 1st Floor, Block B, UPM-MTDC, Technology Centre III Malaysia, Lebuh Silikon, Putra Square, 43400 Serdang, Selangor, MalaysiaDepartment of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, MalaysiaDepartment of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, MalaysiaDepartment of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, MalaysiaDepartment of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; Corresponding author at: Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.This study compares the physicochemical properties of palm-based shortenings (PS) with varying melting temperatures (33–60 °C) to animal fats from chicken, beef, and mutton. Key parameters assessed include peroxide value, solid fat content, thermal behaviour, fatty acid composition, and crystal structure. PS exhibits lower peroxide values (0.45–8.33 meq/kg) than animal fats (5.02–12.21 meq/kg), indicating greater oxidative stability. PS with higher melting points (55–60 °C) demonstrates enhanced solid fat content (up to 98 % at 10 °C) and thermal stability, while lower-melting PS (33–42 °C) displays β’ crystal dominance, closely resembling the texture of animal fats. Principal component analysis reveals that chicken fat clusters with PS of 33–49 °C, suggesting that these PS can directly substitute animal fats in food applications. Palm-based shortenings with melting points ranging from 33 to 49 °C exhibit functional and structural characteristics that position them as effective and sustainable alternatives to animal fats (particularly chicken fat).http://www.sciencedirect.com/science/article/pii/S2590157525004304Lipid profilesThermal behaviourComparative analysisFat substitutesChemometrics |
| spellingShingle | Mohd Razali Faridah Amelia Najwa Ahmad Hairi Masni Mat Yusoff Ashari Rozzamri Wan Zunairah Wan Ibadullah Mohammad Rashedi Ismail-Fitry Comparison of the physicochemical properties of palm-based shortenings of various melting temperatures and animal fats Food Chemistry: X Lipid profiles Thermal behaviour Comparative analysis Fat substitutes Chemometrics |
| title | Comparison of the physicochemical properties of palm-based shortenings of various melting temperatures and animal fats |
| title_full | Comparison of the physicochemical properties of palm-based shortenings of various melting temperatures and animal fats |
| title_fullStr | Comparison of the physicochemical properties of palm-based shortenings of various melting temperatures and animal fats |
| title_full_unstemmed | Comparison of the physicochemical properties of palm-based shortenings of various melting temperatures and animal fats |
| title_short | Comparison of the physicochemical properties of palm-based shortenings of various melting temperatures and animal fats |
| title_sort | comparison of the physicochemical properties of palm based shortenings of various melting temperatures and animal fats |
| topic | Lipid profiles Thermal behaviour Comparative analysis Fat substitutes Chemometrics |
| url | http://www.sciencedirect.com/science/article/pii/S2590157525004304 |
| work_keys_str_mv | AT mohdrazalifaridah comparisonofthephysicochemicalpropertiesofpalmbasedshorteningsofvariousmeltingtemperaturesandanimalfats AT amelianajwaahmadhairi comparisonofthephysicochemicalpropertiesofpalmbasedshorteningsofvariousmeltingtemperaturesandanimalfats AT masnimatyusoff comparisonofthephysicochemicalpropertiesofpalmbasedshorteningsofvariousmeltingtemperaturesandanimalfats AT asharirozzamri comparisonofthephysicochemicalpropertiesofpalmbasedshorteningsofvariousmeltingtemperaturesandanimalfats AT wanzunairahwanibadullah comparisonofthephysicochemicalpropertiesofpalmbasedshorteningsofvariousmeltingtemperaturesandanimalfats AT mohammadrashediismailfitry comparisonofthephysicochemicalpropertiesofpalmbasedshorteningsofvariousmeltingtemperaturesandanimalfats |