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This study was performed in order to clarify whether the creaming power of lard could be improved by random interesterification. The physicochemical properties, solid fat content, consistency, and creaming power of fat, and sensory evaluation on cream were investigated. The temperature of SFC 5∼30 showed the wider range from l0℃ to 33℃ in random interesterified lard than that from 16℃ to 30℃ in lard. The consistency of random interesterified lard was gradually decreased as temperature was increased, and was about 2000g per ㎠ at low temperature level below l0℃ . The sensory evaluation at maximum over ruu indicated that texture, polish and solubility of the cream made with random interesterified lard was slightly lower than that with lard, but random interesterified lard greatly improved the viscosity and firmness of cream. As the result of this study, the creaming power of lard was increased by random interesterification. Especially, the random interesterified lard could be considered as the better fat materials used in winter cream.
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