Interaction of cocoa butter equivalent component fats in ternary blends


Citation

Md Ali A.R., . and Embong M.S., . and Flingoh C.H.O., . Interaction of cocoa butter equivalent component fats in ternary blends. pp. 21-26. ISSN 0128-1828

Abstract

Selected commercial samples of palm mid fraction (PMF) Borneo tallow (IP) and sal stearin (SLs) were blended in ternary systems. The compatibility of fats in the blends was monitored by measuring the changes in melting points and solid fat contents. The results showed that the addition of the third component IP or SLs to binary blends of PMF : SLs or PMF: IP respectively did not eliminate the eutectic behaviours which already existed


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Abstract

Selected commercial samples of palm mid fraction (PMF) Borneo tallow (IP) and sal stearin (SLs) were blended in ternary systems. The compatibility of fats in the blends was monitored by measuring the changes in melting points and solid fat contents. The results showed that the addition of the third component IP or SLs to binary blends of PMF : SLs or PMF: IP respectively did not eliminate the eutectic behaviours which already existed

Additional Metadata

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Item Type: Article
Additional Information: ill. 2 tables
AGROVOC Term: GRASAS
AGROVOC Term: MANTECA DE CACAO
Depositing User: Ms. Norfaezah Khomsan
Last Modified: 24 Apr 2025 05:56
URI: http://webagris.upm.edu.my/id/eprint/20582

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