Comparison of the physicochemical properties of palm-based shortenings of various melting temperatures and animal fats

This study compares the physicochemical properties of palm-based shortenings (PS) with varying melting temperatures (33-60 °C) to animal fats from chicken, beef, and mutton. Key parameters assessed include peroxide value, solid fat content, thermal behaviour, fatty acid composition, and crystal structure. PS exhibits lower peroxide values (0.45-8.33 meq/kg) than animal fats (5.02-12.21 meq/kg), indicating greater oxidative stability. PS with higher melting points (55-60 °C) demonstrates enhanced solid fat content (up to 98 % at 10 °C) and thermal stability, while lower-melting PS (33-42 °C) displays β' crystal dominance, closely resembling the texture of animal fats. Principal component analysis reveals that chicken fat clusters with PS of 33-49 °C, suggesting that these PS can directly substitute animal fats in food applications. Palm-based shortenings with melting points ranging from 33 to 49 °C exhibit functional and structural characteristics that position them as effective and sustainable alternatives to animal fats (particularly chicken fat).