Journal of Oil Palm Research Vol. 5 No. 2  1993 Dec p.  86-91
DOI:

Effect of cocoa butter on the compatability of specialty fats

Author(s): MD ALI, A R*;OH, Flingoh C H**

Selected commercial samples of vegetable specialty fats, i.e. palm mid-fraction (PMF), Borneo tallow(IP) and sal stearin(SLs) were blended with cocoa butter (CB) in multi-component system. The compatibility of the blends was monitored from the changes of solid fat content (SFC). With the addition of 50% CB to the systems, the eutectic effect among the specialty fats was no longer detected. The maximum amount of PMF that can be used in the formulation of a final product may not be directly correlated with its perforamnce in the formulation of cocoa butter equivalent (CBE). In order to comply with the requirement of 50% SFC at 30°C in blends of 50% CBE and 50% CB, the maximum level of PMF in the CBE formulation itself was 50 percent.

Keywords: ,

Author Information
* Department of Food Science and Nutrition, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor, Malaysia

** Palm Oil Research Institute of Malaysia, P O Box 10620, 50720 Kuala Lumpur, Malaysia.


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