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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| Main Authors: | , , |
|---|---|
| Format: | Texto biblioteca |
| Language: | d |
| Subjects: | Grasa, Grasas vegetales., Manteca de cacao., Productos procesados., Productos vegetales procesados., |
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