The treatment of lard with interesterification catalysts can give a variety of products, depending on the time and temperature relationships used in the treatment. These products are distinguished from each other by several means; x‐ray diffraction analysis, cooling curves, dilatometric analysis, photomicrographic analysis, and glyceride composition. A correlation of the physical and functional properties of these treated lards has been made, showing that a stable shortening with good baking characteristics is associated with complete and permanent alteration in lard crystal structure, that is, crystal modification. Shortenings from those lards which exhibit somebeta crystal properties either initially or on subsequent storage do not retain these desirable characteristics.
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Wiedermann et al. (1961) studied this question.
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