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Melting and solidification characteristics of confectionery fats: Anhydrous milk fat, cocoa butter and palm kernel stearin blends
Author(s) -
Ali A. R. Md.,
Dimick P. S.
Publication year - 1994
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02540452
Subject(s) - palm stearin , anhydrous , differential scanning calorimetry , palm kernel , palm kernel oil , materials science , crystallization , butterfat , milk fat , chemistry , palm oil , food science , organic chemistry , thermodynamics , physics , linseed oil
Differential scanning calorimetry measurements of crystallization and melting characteristics of commercial samples of anhydrous milk fat (AMF), cocoa butter (CB) and hydrogenated palm kernel stearin (PKS) in ternary blends were studied. Results showed that stabilization at 26°C (either for 40 h or 7 d) did not greatly affect the melting thermogram trace of PKS. However, the effect of stabilization became prominent as CB was added into the system. Deviation of measured enthalpy from the corresponding values, calculated for thermodynamically ideal blends, showed clear interaction between all three fats. At 20°C, the strongest deviation occurred at about the AMF/CB/PKS (1∶1∶1) blend, whereas at 30°C the deviation moved toward the CB/MF (1∶1) blend. The presence of 25% AMF in PKS had little effect on its solidification capability, but solidification was adversely affected with inclusion of CB.