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Lard

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  • Lard is pig fat in both its rendered and unrendered forms. lard was commonly used in many cuisines as  a cooking fat or shortening, or as a spread similar to butter.
  • Edible commercial lard, used for hardening agents, shortening cocoa butter substitutes and cooking oils, contains a high levels of cholesterol.
  • To study the effects of five different factors, 100 ml mixture of different ratios of lard to distilled water (3:1, 2:1,1:1, 1:2 or 1:3) was placed in a 250 ml beaker & different concentrations of β-CD (1, 3, 5, 7 or 9%) were added.
  • The range of cholesterol removal was from 92.08 to 92.38% when the lard was mixed with 5% cross linked β-CD at 150 rpm for 1 h.
  • The main goal of the present research was to evaluate the physical properties of blends of lard and soybean oil modified by enzymatic interesterification catalyzed by two different commercial (microbial) lipases, viz.
  • The presence of high levels of cholesterol in lard has been a barrier to good acceptance of the use of the product in the formation of blends for formulating processed foods.
  • Lard and tallow were purchased from the local market and rendered in the laboratory.
  • Lard may be transformed into biofuel and used directly in an engine or in a conventional burner.
  • Lard was fractionated into olein and stearine, and lard olein was further refined.
  • Lard is the fat rendered from fresh, fatty pork tissue. Lard is usually suitable for use as a food fat without further treatment if fatty tissues are handled and rendered properly.
  • Lard is used, for hundreds of years, as a major fat for cooking.

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