Premium
Effect of oleo‐disaturated triacylglycerol content on properties of palm mid fraction, sal stearin and borneo tallow blends
Author(s) -
Alia A. R.,
Embonga M. S.,
Omare H.,
Oh Flingohb C. H.
Publication year - 1991
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/bf02657687
Subject(s) - palm stearin , eutectic system , tallow , extender , chemistry , fraction (chemistry) , mass fraction , food science , iodine value , palm oil , chromatography , organic chemistry , alloy , polyurethane
Binary blends of palm mid fraction (PMF) with Borneo tallow (IP) and PMF with sal stearin (SLs) showed eutectic behavior. To produce a cocoa butter extender with steep melting profiles and containing not less than 70% solid fat at 20°C, the maximum amount of PMF1 (IV=49.2) and PMF2 (IV=39.8) that could be added to IP in PMF:IP binary systems were about 10% and 33%; whereas the amount of PMF2 that could be added to SLsl (IV=33.4), SLs2 (IV=31.7) and SLs3 (IV=30.3) in PMF2:SLs binary systems were about 7%, 10% and 38%, respectively. Blends of any PMF with an iodine value of 37 or lower with IP could fulfill the above specifications at any blend ratio.