The Crystal Behaviors of Shortenings Made from Lard and Palm Oil

The crystal behaviors of lard- based and palm oil-based shortenings manufactured under different crystallization conditions were studied and compared, by using X-ray diffraction method, in order to decide whether lard can be replaced with cheaper palm oil for the production of shortening. The results showed that lard-based shortenings all exhibited β-type of crystal structure under tested crystallization conditions, whereas those shortenings based on the palm oil or the blend of palm stearin with palm olein presented β-type crystals under the maturation temperature of 20°C and β’-type crystals under the maturation temperature of 25°C～28°C. This study demonstrated that lard-based shorternings do not have β’-type crystal structure, a key character for the production of high quality shortening, and palm oil (including palm stearin and palm olein) is more suitable than lard when used as a solid fat material for the manufacture of shortenings.