MELTING AND SOLIDIFICATION CHARACTERISTICS OF CONFECTIONERY FATS - ANHYDROUS MILK-FAT, COCOA BUTTER AND PALM KERNEL STEARIN BLENDS

被引：27

作者：

ALI, ARM

DIMICK, PS

机构：

[1] PENN STATE UNIV,DEPT FOOD SCI,BORLAND LAB 116,UNIVERSITY PK,PA 16802

[2] UNIV KEBANGSAAN MALAYSIA,DEPT FOOD SCI & NUTR,BANGUI 43600,MALAYSIA

来源：

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY | 1994年 / 71卷 / 08期

关键词：

ANHYDROUS MILK FAT; BINARY AND TERNARY BLENDS OF COCOA BUTTER; COMPATIBILITY OF CONFECTIONERY FATS; DIFFERENTIAL SCANNING CALORIMETRY; HYDROGENATED PALM KERNEL STEARIN;

D O I：

10.1007/BF02540452

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

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 degrees 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 degrees C, the strongest deviation occurred at about the AMF/CB/PKS (1:1:1) blend, whereas at 30 degrees 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.

引用

页码：803 / 806

页数：4