Physico-Chemical Properties of Ternary Blends of Palm Mid Fraction, Virgin Coconut Oil and Canola Oil Blends

摘要

A total of 14 ternary blends containing palm mid fraction (PMF), virgin coconut oil (VCO) and canolaoil (CO) were prepared and analyzed for physico-chemical properties i.e. solid fat content (SFC), slip meltingpoint (SMP), free fatty acid (FFA), iodine value (IV) and fatty acid composition (FAC). The results showed thatthe SFC for the ternary blends at 37.5°C were in the range of 0.00-2.44%, SMP for all blends were 24.8-31.3°C,FFA were 0.23-1.24%, IV were in the range of 33.49-55.99. FAC comprised of 31.4-50.6% palmitic acid,3.8-5.2% stearic acid and 28.5-39.4% oleic acid. Based on the analyses, a ternary blend of PMF: VCO: CO (90:5: 5%) the S3 or S10 with SFC at 25°C of 46.85°C or 46.40°C and SMP of 31.3°C was identified as closer to cocoabutter with SMP 31.1 C.Hence, the blendcould be considered as a potential cocoa butter substitute (CBS).