Cocoa butter substitute (CBS) produced from palm mid-fraction/palm kernel oil/palm stearin for confectionery fillings

• Main Authors: Biswas, Nirupam, Yuen, Lin Cheow, Tan, Chin Ping, Kanagaratnam, Sivaruby, Lee, Fong Siow
• Format: Article
• Language: English
• Published: Springer-Verlag 2017
• Online Access: http://psasir.upm.edu.my/id/eprint/61134/1/Cocoa%20butter%20substitute%20%28CBS%29%20produced%20from%20palm%20mid-fractionpalm%20kernel%20oilpalm%20stearin%20for%20confectionery%20fillings.pdf; http://psasir.upm.edu.my/id/eprint/61134/; https://onlinelibrary.wiley.com/doi/epdf/10.1007/s11746-016-2940-4

This study investigated the physicochemical properties of ternary mixtures of palm mid‐fraction (PMF):refined bleached deodorized palm kernel oil (RBDPKO):refined bleached deodorized palm stearin (RBDPS) for cocoa butter substitute (CBS). Fatty acid constituents, triacylglycerol constituents, solid...