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...

Descripción completa

Detalles Bibliográficos
Autores principales: Mohammad Ridwan, Norazlina, Mamat, Hasmadi, Haque Akanda, Md Jahurul
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10178490/
https://www.ncbi.nlm.nih.gov/pubmed/37174283
http://dx.doi.org/10.3390/foods12091744

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10178490/
https://www.ncbi.nlm.nih.gov/pubmed/37174283
http://dx.doi.org/10.3390/foods12091744

Ejemplares similares