What You Need to Know
Lard is a mixture of triglycerides composed mainly of palmitic, stearic, oleic, and linoleic acids. The high saturated content (palmitic and stearic) provides a stable, solid matrix at ambient temperatures, while the unsaturated components (oleic and linoleic) are prone to oxidation, limiting shelf life. The solid fat layer physically blocks oxygen diffusion, thereby suppressing aerobic spoilage organisms.
The Science
Primary Reaction
Solidification of lard forming an oxygen‑impermeable barrier that prevents aerobic microbial growth