DETECTION OF LARD AND INTERESTERIFIED LARD AS ...

TABLE OF CONTENTS
Page
DEDICATION ii
ABSTRACT iii
ABSTRAK vii
ACKNOWLEDGEMENTS xii
APPROVAL SHEETS xiii
DECLARATION FORM xiv
LIST OF TABLES xx
LIST OF FIGURES xxii
LIST OF ABBREVIATIONS xxviii
CHAPTER
I
II
III
GENERAL INTRODUCTION
LITERATURE REVIEW
Vegetable Oils and Animal Fats 8
Edible Oils and Fats: Palm Oil, Palm Kernel Oil and Canola Oil 9
Edible Oils and Fats: Lard and Other Animal Fats 12
Interesterified Lard 15
Chemical Interesterification 15
Enzymatic Interesterification
Nature of Distribution of Fatty Acids and Triacylglycerol in Oils and
21
Fats
21
Pancreatic Lipase Hydrolysis of TAG Molecules 23
Fatty Acid Enrichment Factor 24
Authentication of Oils and Fats: Adulteration and Its Detection
Classical Methods Used for Detection of Adulterations in Fats and
25
Oils
26
Paper Chromatography and Thin Layer Chromatography
Instrumental Techniques Used for Detection of Adulterations in Fats
28
and Oils
29
Gas Liquid Chromatography 29
High Performance Liquid Chromatography 35
Differential Scanning Calorimetry 39
Fourier Transform Infrared Spectroscopy 44
COMPOSITIONAL AND THERMAL CHARACTERIZATION
OF LARD AND OTHER COMMON ANIMAL FATS: A
COMPARATIVE STUDY
Introduction
48
Materials and Methods 49
Materials and Treatments 49
Chemically-Catalyzed Transesterification of Lard 50
Enzyme-Catalyzed Transesterification of Lard 50
Isolation of Neutral TAG 50
xv
1
8
48