• Korean Journal of Food Science and Technology
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• v.24 no.3
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• pp.251-255
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• 1992

Lard was randomly interesterified to improve handling efficiency with increase of plasticity, and it's physicochemical properties and adaptability for making pie were investigated. Fatty acid and triacylglycerol composition were not changed after interesterification. Interesterified lard could be useful during winter because the handling was convenient due to drop in the temperature range of $18{\sim}23.5^{\circ}C$ in lard and $13{\sim}19.5^{\circ}C$ in interesterified lard with SFI $15{\sim}25$. Interesterified lard was decreased in the extensibility by change of crystal form, and not suitable for making pie as the inferior characters for layers forming, appearance and shortness. But interesterified lard mixed with plastic fat of high extensibility showed the possibility of making pie, and the maximum mixture ratio was 50% for good pie quality.

• Korean Journal of Food Science and Technology
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• v.25 no.6
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• pp.730-735
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• 1993

This study was performed in order to clarify whether the creaming power of lard could be improved by random interesterification. The physicochemical properties, solid fat content, consistency, and creaming power of fat, and sensory evaluation on cream were investigated. The temperature of SFC $5{\sim}30$ showed the wider range from $10^{\circ}C\;to\;33^{\circ}C$ in random interesterified lard than that from $16^{\circ}C\;to\;30^{\circ}C$ in lard. The consistency of random interesterified lard was gradually decreased as temperature was increased, and was about $2000g\;per\;cm^{2}$ at low temperature level below $10^{\circ}C$. The sensory evaluation at maximum over ruu indicated that texture, polish and solubility of the cream made with random interesterified lard was slightly lower than that with lard, but random interesterified lard greatly improved the viscosity and firmness of cream. As the result of this study, the creaming power of lard was increased by random interesterification. Especially, the random interesterified lard could be considered as the better fat materials used in winter cream.