RESEARCH ARTICLE

Journal of Oil Palm Research Vol. 4 No. 1 1992 June, p. 21-26

INTERACTION OF COCOA BUTTER EQUIVALENT COMPONENT FATS IN TERNARY BLENDS

MD. ALI, A R*; EMBONG, M S*; OH Flingoh, C H+

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 content. 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.

KEYWORDS: ,

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* 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.