Recent advances in plant-based fat formulation as substitute for lard

Lard is one of the main animal fats used as shortening and frying medium. Religious prohibitions negative health perceptions regarding have caused concerns about consumption lard among communities living around world. Various research efforts been made in past to formulate plant-based shortenings substitutes for exclusion from food. This would eventually help countries regularize food formulations according their religious compliance. As existence a single plant fat substitute has not discovered nature, researchers attempted study possibility mixing native oils such enkabang fat, canola oil, guava palm stearin, soybean oil cocoa butter raw materials. The compatibility formulated was assessed terms chemical composition thermo-physical properties. were simply plastic based on consistency value β’ β-form polymorphs which -form dominant. functional properties also compared formulation cookies. Although substantial amount work done over decade, there hardly any discussion pros cons approaches material selection criteria adopted assessment products. Hence, this review intended bring an update progress studies with regard these two aspects.