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...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2025
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| Online Access: | http://psasir.upm.edu.my/id/eprint/121226/ http://psasir.upm.edu.my/id/eprint/121226/1/121226.pdf |
| _version_ | 1848868330636574720 |
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| author | Faridah, Mohd Razali Hairi, Amelia Najwa Ahmad Mat Yusoff, Masni Rozzamri, Ashari Wan Ibadullah, Wan Zunairah Ismail-Fitry, Mohammad Rashedi |
| author_facet | Faridah, Mohd Razali Hairi, Amelia Najwa Ahmad Mat Yusoff, Masni Rozzamri, Ashari Wan Ibadullah, Wan Zunairah Ismail-Fitry, Mohammad Rashedi |
| author_sort | Faridah, Mohd Razali |
| building | UPM Institutional Repository |
| collection | Online Access |
| 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). |
| first_indexed | 2025-11-15T14:50:41Z |
| format | Article |
| id | upm-121226 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T14:50:41Z |
| publishDate | 2025 |
| publisher | Elsevier |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1212262025-10-29T07:22:31Z http://psasir.upm.edu.my/id/eprint/121226/ Comparison of the physicochemical properties of palm-based shortenings of various melting temperatures and animal fats Faridah, Mohd Razali Hairi, Amelia Najwa Ahmad Mat Yusoff, Masni Rozzamri, Ashari Wan Ibadullah, Wan Zunairah Ismail-Fitry, Mohammad Rashedi 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). Elsevier 2025 Article PeerReviewed text en cc_by_4 http://psasir.upm.edu.my/id/eprint/121226/1/121226.pdf Faridah, Mohd Razali and Hairi, Amelia Najwa Ahmad and Mat Yusoff, Masni and Rozzamri, Ashari and Wan Ibadullah, Wan Zunairah and Ismail-Fitry, Mohammad Rashedi (2025) Comparison of the physicochemical properties of palm-based shortenings of various melting temperatures and animal fats. Food Chemistry: X, 28. art. no. 102583. ISSN 2590-1575 https://linkinghub.elsevier.com/retrieve/pii/S2590157525004304 10.1016/j.fochx.2025.102583 |
| spellingShingle | Faridah, Mohd Razali Hairi, Amelia Najwa Ahmad Mat Yusoff, Masni Rozzamri, Ashari Wan Ibadullah, Wan Zunairah Ismail-Fitry, Mohammad Rashedi Comparison of the physicochemical properties of palm-based shortenings of various melting temperatures and animal fats |
| 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 |
| url | http://psasir.upm.edu.my/id/eprint/121226/ http://psasir.upm.edu.my/id/eprint/121226/ http://psasir.upm.edu.my/id/eprint/121226/ http://psasir.upm.edu.my/id/eprint/121226/1/121226.pdf |