RESEARCH ARTICLE

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

EFFECT OF COCOA BUTTER ON THE COMPATABILITY OF SPECIALTY FATS

MD ALI, A R*;OH, Flingoh C H**

Received: 16 November 1992   Accepted: 30 March 1993  
ABSTRACT

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:

FIGURES & TABLES:

* 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.