Physicochemical properties of lard-based diacylglycerols in blends with lard

► DAG in animal-based fat blends significantly affected physico-chemical properties. ► Melting and crystallisation of lard blends were affected by DAG-concentrations. ► Crystal forms changed towards more β-form as the DAG-concentration increased. ► Dropping points indicated eutectic behaviour of DAG-lard blends. ► For the first time DAG effects in purely animal based fat blends are presented.