Composition and thermal analysis of ternary mixtures of avocado fat:palm stearin:cocoa butter (Avo:PS:CB)

• Main Authors: Noorzyanna, Yanty, Marikkar, Mohammed Nazrim, Shuhaimi, Mustafa, Mat Sahri, Miskandar
• Format: Article
• Language: English; English
• Published: Taylor and Francis Ltd. 2017
• Subjects: QD Chemistry
• Online Access: http://irep.iium.edu.my/56158/13/56158_Composition%20and%20thermal.pdf; http://irep.iium.edu.my/56158/2/56158_Composition%20and%20thermal_SCOPUS.pdf; http://irep.iium.edu.my/56158/; http://www.tandfonline.com/doi/full/10.1080/10942912.2016.1166130
• Institution: Universiti Islam Antarabangsa Malaysia

vocado fat is a semi-solid substance with potential functional lipid characteristics. A study was carried out to evaluate the effect of addition of palm stearin and cocoa butter on the solidification behavior of avocado fat to formulate a mixture to become similar to lard. A total of three mixtures...