Effect of Chemical and Enzymatic Modifications on the Identity Characteristics of Lard: A Review

Figures & data

Table 1 Fatty acid compositional variations of lard (NLD) from different sources. ¹

Fatty acid	NLD-A	NLD-B	NLD-C	NLD-D	NLD-E	NLD-F	NLD-G	NLD-H	NLD-I	LS	LO
C10:0	—	—	—	—	—	0.1	—	—	—	—	—
C12:0	—	—	—	—	—	0.2	—	0.1	0.07	—	—
C14:0	1.60	1.5	1.8	1.2	—	1.6	—	1.0	1.1	1.23	1.46
C15:0	—	—	—	—	—	—	—	—	0.08	—	—
C15:1	—	—	—	—	—	—	—	—	—	—	—
C16:0	23.67	25.4	29.0	24.0	24.0	25.7	24.6	23.9	20.30	31.68	21.76
C16:1	4.0	2.4	2.6	2.79	—	1.6	—	—	1.48	0.72	2.30
C17:0	—	—	—	—	—	0.4	—	—	0.40	—	—
C17:1	—	—	—	—	—	—	—	—	0.24	—	—
C18:0	15.05	13.3	17.9	12.69	16.0	14.7	15.8	15.4	11.21	25.15	6.38
C18:1	34.67	44.0	41.9	51.24	47.0	42.7	42.9	41.6	23.92	24.97	42.76
C18:2	17.13	3.4	6.8	5.70	9.0	9.7	9.9	13.2	19.29	14.04	23.62
C18:3	2.05	—	—	0.74	0.3	1.0	—	0.4	1.31	—	—
C20:0	0.55	—	—	1.63	—	0.6	—	—	0.98	—	—
C20:1	—	—	—	—	—	1.1	—	—	0.08	—	—
C22:1	—	—	—	—	—	0.7	—	—	—	—	—
SFA	40.87	39.9	48.7	39.52	40.0	43.2	40.4	40.4	34.14	58.06	29.6
USFA	59.13	60.1	51.3	60.48	60.0	56.8	59.6	59.6	65.86	39.73	68.68
Ref.	[8]	[9]	[10]	[11]	[12]	[13]	[14]	[15]	[16]	[17]	[17]
^1LS: lard stearin; LO: lard olein; SFA: saturated fatty acid; USFA: unsaturated fatty acid.

Table 2 Triacylglycerol (TAG) compositional variations of lard and its fat derivatives. ¹

TAG	NLD-A	NLD-B	LS	LO	NLD-C	ELD	CLD
LLLn	0.11	1.54	0.22	2.29	1.07	0.86	1.00
LLL	1.03	0.68	0.23	1.43	0.81	0.70	0.15
OLL	3.72	4.68	2.11	6.01	4.07	4.05	4.70
PLL	6.92	7.05	3.26	9.33	6.38	5.20	5.00
OOL	5.49	6.93	3.40	8.48	6.70	8.10	10.30
LPO	19.99	20.0	9.32	24.52	22.55	19.23	14.90
PPL	—	2.62	3.96	2.63	2.47	4.00	4.90
OOO	8.08	4.33	2.46	5.61	5.58	7.10	6.90
OPO	19.31	20.67	9.48	26.11	26.58	24.20	19.90
PPO	13.46	10.63	22.87	3.05	8.86	10.95	11.60
OOS	4.19	3.62	1.79	4.30	3.55	5.05	8.15
SPO	13.17	12.52	30.19	2.16	10.90	9.00	9.85
PPS	1.00	0.81	2.53	ND	0.37	1.00	2.40
SSO	0.99	0.83	2.29	ND	—	—	—
SSS	—	1.31	4.14	ND	—	—	—
Unknown	—	1.84	1.78	4.12	—	—	—
Ref.	[8]	[17]	[17]	[17]	[30,31]	[31]	[31]
^1NLD: natural lard; LS: lard stearin; LO: lard olein; ELD: enzymatically interesterified lard; CLD: chemically interesterified lard.

Figure 1 DSC cooling curves of natural lard (NLD), lard stearin (LS), lard olein (LO), chemically-interesterified lard (CLD), and enzymatically-interesterified lard (ELD).^[17,31]