Journal of Oil Palm Research Vol. 5 No. 2 1993 Dec, p. 86-91
EFFECT OF COCOA BUTTER ON THE COMPATABILITY OF SPECIALTY FATS
Received: 16 November 1992 Accepted: 30 March 1993
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.
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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.