Melting and solidification characteristics of confectionery fats: Anhydrous milk fat,cocoa butter and palm kernel stearin blends |
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Authors: | A. R. Md. Ali P. S. Dimick |
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Affiliation: | (1) Department of Food Science and Nutrition, Universiti Kebangsaan Malaysia, 43600 Bangi, Selangor, Malaysia;(2) Department of Food Science, Pennsylvania State University, 16802 University Park, Pennsylvania;(3) Department of Food Science, 116 Borland Laboratory, Pennsylvania State University, 16802 University Park, PA |
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Abstract: | Differential scanning calorimetry measurements of crystallization and melting characteristics of commercial samples of anhydrous milk fat (AMF), cocoa butter (CB) and hydrogenated palm kernel stearin (PKS) in ternary blends were studied. Results showed that stabilization at 26°C (either for 40 h or 7 d) did not greatly affect the melting thermogram trace of PKS. However, the effect of stabilization became prominent as CB was added into the system. Deviation of measured enthalpy from the corresponding values, calculated for thermodynamically ideal blends, showed clear interaction between all three fats. At 20°C, the strongest deviation occurred at about the AMF/CB/PKS (1∶1∶1) blend, whereas at 30°C the deviation moved toward the CB/MF (1∶1) blend. The presence of 25% AMF in PKS had little effect on its solidification capability, but solidification was adversely affected with inclusion of CB. |
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Keywords: | Anhydrous milk fat binary and ternary blends of cocoa butter compatibility of confectionary fats differential scanning calorimetry hydrogenated palm kernel stearin |
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