Composition and thermal analysis of ternary mixtures of avocado fat: palm stearin: cocoa butter (Avo:PS:CB)

• Main Authors: Abdul Manaf, Yanty Noorzianna, Marikkar, Nazrim, Mustafa, Suhaimi, Mat Sahri, Miskandar
• Format: Article
• Language: English
• Published: Taylor & Francis 2017
• Online Access: http://psasir.upm.edu.my/id/eprint/61190/1/Composition%20and%20thermal%20analysis%20of%20ternary%20mixtures%20of%20avocado%20fat%20palm%20stearin%20cocoa%20butter%20%28AvoPSCB%29.pdf; http://psasir.upm.edu.my/id/eprint/61190/; https://www.tandfonline.com/doi/pdf/10.1080/10942912.2016.1166130?needAccess=true

Avocado fat is a semi-solid substance with potential functional lipid characteristics. A study was carried out to evaluate the effect of addition of palm stearin and cocoa butter on the solidification behavior of avocado fat to formulate a mixture to become similar to lard. A total of three mixtures...