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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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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

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