Physical Blending of Fractionated Bambangan Kernel Fat Stearin and Palm Oil Mid-Fraction to Formulate Cocoa Butter Equivalent

• Main Authors: Norazlina Mohammad Ridhwan, Hasmadi Mamat, Md Jahurul Haque Akanda
• Format: Article
• Language: English; English
• Published: Molecular Diversity Preservation International (MDPI) 2023
• Subjects: Food processing and manufacture; TP670-699 Oils, fats, and waxes
• Online Access: https://eprints.ums.edu.my/id/eprint/36303/1/ABSTRACT.pdf; https://eprints.ums.edu.my/id/eprint/36303/2/FULL%20TEXT.pdf; https://eprints.ums.edu.my/id/eprint/36303/; https://doi.org/10.3390/foods12091744

In this study, the physicochemical properties, composition, thermal properties, and crystal microstructure of fractionated bambangan kernel fat stearin and palm oil mid-fraction blends were investigated with respect to a potential cocoa butter equivalent. The blends were prepared in five ratios, and...