Physical Blending of Fractionated Bambangan Kernel Fat Stearin and Palm Oil Mid-Fraction to Formulate Cocoa Butter Equivalent
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...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | en en |
| Published: |
Molecular Diversity Preservation International (MDPI)
2023
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| Subjects: | |
| 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 |
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