Comparative Thermal Characteristics and Fatty Acid Composition of Mono- and Diacylglycerols of Lard and Some Commercial Emulsifiers

Figures & data

Table 1  Fatty acid composition of mono- (MAG) and diacylglycerols (DAG) from coded samples of commercial emulsifiers and lard

		Fatty acids (%)
Sample	Fraction (yield)	C16:0	C18:0	C18:1	C18:2	∑SFA	∑USFA
E1	MAG (58.82%)	17.05 ± 0.41^E	26.43 ± 1.02^D	39.00 ± 1.93^A	17.52 ± 2.62^B	43.48	56.52
	DAG (38.23%)	17.37 ± 0.74^e	25.79 ± 0.36^c	38.89 ± 0.70^a	17.95 ± 0.92^b	43.16	56.84
E2	MAG (55.60%)	23.56 ± 0.98^D	54.06 ± 0.98^A	18.30 ± 0.56^B	4.08± 0.56^C	77.62	22.38
	DAG (38.89%)	25.73 ± 0.61^c	49.44 ± 0.97^a	17.83 ±0.76^b	7.00 ± 0.93^c	75.17	24.83
E3	MAG (57.14%)	62.17 ± 0.19^A	33.05 ± 0.91^C	3.26 ± 0.97^D	1.52 ± 0.06^D	95.22	4.78
	DAG (38.66%)	58.58 ± 0.93^a	37.84 ± 0.97^b	3.27 ± 0.88^c	0.31 ± 0.03^d	96.42	3.58
E4	MAG (54.55%)	53.94 ±0.09^C	37.88 ± 0.11^B	6.58 ± 0.24^C	1.60 ± 0.05^D	91.82	8.18
	DAG (39.40%)	52.56 ± 0.97^b	36.15 ±0.75^b	9.16 ± 0.96^c	2.13 ± 0.48^d	88.71	11.29
E5	MAG (54.23%)	58.26 ± 0.95^B	32.89 ± 0.21^C	7.11 ± 0.91^C	1.74 ± 0.22^D	91.15	8.85
	DAG (38.14%)	59.18 ± 0.58^a	29.07 ±0.76^c	8.01 ± 0.76^c	3.74 ± 0.26^d	88.25	11.75
E6	MAG (55.14%)	58.38 ± 0.94^B	37.36 ± 0.93^B	2.96 ± 0.64^D	1.30 ± 0.2^D	95.74	4.26
	DAG (38.32%)	54.63 ± 0.61^b	38.21 ± 0.96^b	5.63 ± 0.93^c	1.53 ± 0.73^d	92.84	7.16
LD	MAG (54.96%)	26.01 ± 0.26^D	11.52 ± 0.15^E	37.51 ± 0.68^A	24.96 ± 0.31^A	37.53	62.47
	DAG (38.16%)	20.81 ±0.22^d	15.54 ± 0.17^d	42.40 ± 0.81^a	21.25 ± 0.53^a	36.35	63.65
Each value in the table represents the mean ± standard deviation of three replicates. Means within a column with different superscripts are significantly different (p < 0.05%).
LD: lard based emulsifier; SFA: saturated fatty acid; USFA: unsaturated fatty acid.

Figure 1 Principal component analysis of MAG based on fatty acid compositions: (a) score plot and (b) loading plot. (Color figure available online.)

Figure 2 Principal component analysis of DAG based on fatty acid compositions: (a) score plot and (b) loading plot. (Color figure available online.)

Figure 3 DSC cooling curves of MAG of lard (curve-X) and some commercial emulsifiers (curve MAG-E1 to E6).

Figure 4 DSC cooling curves of DAG of lard (curve-Y) and some commercial emulsifiers (curve DAG-E1 to E6).