Interaction of cocoa butter equivalent component fats in ternary blends.
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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cat-fedepalma-230322022-08-05T00:07:23ZInteraction of cocoa butter equivalent component fats in ternary blends. Md Ali, A.R, autor. aut 42474 Embong, M.S. 56347 Oh, Flingoh C.H. 40970 textd 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.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.GrasaGrasaGrasas vegetales.Manteca de cacao.Productos procesados.Productos vegetales procesados. |
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Grasa Grasa Grasas vegetales. Manteca de cacao. Productos procesados. Productos vegetales procesados. Grasa Grasa Grasas vegetales. Manteca de cacao. Productos procesados. Productos vegetales procesados. |
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Grasa Grasa Grasas vegetales. Manteca de cacao. Productos procesados. Productos vegetales procesados. Grasa Grasa Grasas vegetales. Manteca de cacao. Productos procesados. Productos vegetales procesados. Md Ali, A.R, autor. aut 42474 Embong, M.S. 56347 Oh, Flingoh C.H. 40970 Interaction of cocoa butter equivalent component fats in ternary blends. |
| description |
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. |
| format |
Texto |
| topic_facet |
Grasa Grasa Grasas vegetales. Manteca de cacao. Productos procesados. Productos vegetales procesados. |
| author |
Md Ali, A.R, autor. aut 42474 Embong, M.S. 56347 Oh, Flingoh C.H. 40970 |
| author_facet |
Md Ali, A.R, autor. aut 42474 Embong, M.S. 56347 Oh, Flingoh C.H. 40970 |
| author_sort |
Md Ali, A.R, autor. aut 42474 |
| title |
Interaction of cocoa butter equivalent component fats in ternary blends. |
| title_short |
Interaction of cocoa butter equivalent component fats in ternary blends. |
| title_full |
Interaction of cocoa butter equivalent component fats in ternary blends. |
| title_fullStr |
Interaction of cocoa butter equivalent component fats in ternary blends. |
| title_full_unstemmed |
Interaction of cocoa butter equivalent component fats in ternary blends. |
| title_sort |
interaction of cocoa butter equivalent component fats in ternary blends. |
| work_keys_str_mv |
AT mdaliarautoraut42474 interactionofcocoabutterequivalentcomponentfatsinternaryblends AT embongms56347 interactionofcocoabutterequivalentcomponentfatsinternaryblends AT ohflingohch40970 interactionofcocoabutterequivalentcomponentfatsinternaryblends |
| _version_ |
1756213587053903872 |