The use of cooling and heating thermograms for monitoring of tallow, lard and chicken fat adulterations in canola oil

• Main Authors: Marikkar, Mohammed Nazrim, Ghazali, H.M., Che Man, Y.B., Lai, O.M.
• Format: Article
• Language: English
• Published: Elsevier 2002
• Subjects: QD Chemistry
• Online Access: http://irep.iium.edu.my/45789/1/PAPER-Print_version.pdf; http://irep.iium.edu.my/45789/; http://www.journals.elsevier.com/food-research-international/

The use of cooling and heating thermograms from differential scanning calorimetry (DSC) for monitoring the presence of genuine lard (GLD), beef tallow (BT), chicken fat (CF) as adulterants in canola oil has been investigated. Mixing of animal fats especially lard and tallow in any form in food produ...