Why does lard solidify? Why do we need to add rock sugar to lard?

Animal oil is represented by lard, which contains more saturated fatty acids and cholesterol. Animal oil has a fragrant taste and promotes the absorption of fat-soluble vitamins A, D, E, K, etc. In addition, the cholesterol in animal oil is also an important component of human tissue cells and an important raw material for synthesizing bile and certain hormones. So why does lard solidify? Why do we need to add rock sugar to lard? Let's take a look at the introduction of Encyclopedia Knowledge Network below!

Contents of this article

1. Why does lard solidify?

2. Why do we need to add rock sugar to lard?

3. Why is lard fish soup whiter?

Why does lard solidify?

Lard has a higher solidification point. At normal temperature, lard is easier to solidify than other edible oils. Lard contains lower unsaturated fatty acids, so it is easy to solidify. If there is no solidification phenomenon, you can put it back into the pot and boil it to solidify it again. Generally, lard that is easy to solidify has a lower protein content.

Why do we add rock sugar to lard?

Adding rock sugar to lard can make the lard shiny white and improve its taste. In addition, adding rock sugar can also allow the lard to be stored for a longer time. Adding table salt at the same time as sugar will have a better effect. But don't add too much, otherwise it will affect the taste of the lard and easily cause symptoms such as obesity, abdominal pain and diarrhea.

Why is lard fish soup whiter?

Lard and fish have relatively high protein content, and protein is white, so cooking the two together will easily make the soup white. Usually, when cooking fish with lard, it is not recommended to add too much, otherwise it will increase the burden on the liver and easily lead to obesity, ketoacidosis and other adverse symptoms. You can add white radish, ginger slices and other ingredients to cook together.