Lard‐based fats healthier than lard: Enzymatic synthesis, physicochemical properties and applications

Abstract

Lard has long been deemed superior to vegetable oils for culinary purposes due to its exceptional properties such as wide plastic range and special flavor values. Nevertheless, its usage over the years has seen a marked decrease due to awareness of its negative nutritional values such as high calorific content (see below) and saturated fatty acids. This paper looks into the possibilities of producing healthier lard-based fats through "green" biocatalysis methods with particular attention given to the technical challenges of the process and their possible solutions. Alterations in physicochemical properties and application practicability of the modified lard-based fats are also carefully elucidated.

Effect of the type of fat on the physicochemical, instrumental and sensory characteristics of reduced fat non-acid fermented sausages

“…Beriain, Iriarte, Gorraiz, Chasco, and Lizaso (1997) reported higher TPA hardness and chewiness in pork fermented sausages in comparison with mutton fermented sausages as a result of the different fatty acid composition of both fats, expressed as monounsaturated (MUFA) + polyunsaturated (PUFA)/ saturated (SFA) fatty acid proportion. In the present case, the sunflower oil contains a higher MUFA + PUFA/SFA proportion (ratio ≈ 8.3; United States Department of Agriculture [USDA] National Nutrient Database (Cheong & Xu, 2011). Regarding instrumental texture parameters (Table 4), TPA hardness values agreed with the results for the initial force (F 0 ) in the Stress Relaxation test as the Lean batch showed the highest F 0 values and SO the lowest ones.…”

Enzymatic Interesterification of a Lard and Rapeseed Oil Equal-Weight Blend

“…Cheong and Xu 7 have analyzed lard enzymatic glycerolysis and interesterification with RSO. Their melting DSC thermograms are in agreement with our.…”

“…The comparison of fatty acid compositions of lard and TAG s from interesterified blends clearly show the increase of unsatureted fatty acids content in interesterified products. Cheong and Xu 7 have discussed that enzymatically interesterified blends of lard with rapeseed oil can have an increment up to 74 of unsaturated fatty acids. This brings the ratios of unsatureted to saturated fatty acids to the coefficient of 2.84 and it is favorable for cardiovascular disease risk reduction.…”

“…Such interesterification increases concentration of unsaturated fatty acids thus greatly improves the nutritional and functional properties of interesterified products 7,8 . Interesterification also stabilizes the polymorphic β form of interesterified product preventing it from sandiness 4 6 .…”

The progressive effects of a high‐fat diet on erythrocyte osmotic fragility, growth performance and serum triglyceride and cholesterol levels in Guinea fowl (Numida meleagris) and Muscovy duck (Cairina moschata)

“…Because no studies to our knowledge have focussed on the effects of a HFD on avian erythrocyte osmotic fragility, this study made use of the osmotic fragility test to indirectly assess some of the functional consequences of the long‐term consumption of a HFD (based on lard and palm oil) in Guinea fowl and Muscovy ducks. Lard or pork fat is well known for its negative nutritional values such as its low digestibility and high saturated fatty acid and caloric content (Cheong and Xu, ). Palm oil, such as lard, is also rich in saturated fatty acids (Wing‐Keong et al., ; Oluba et al., ), and its ability to increase serum cholesterol (total cholesterol and low‐density lipoprotein cholesterol) concentrations and lipid deposition is primarily due to the high content of the saturated fatty acid, palmitic acid.…”