Blending of milkfat with hydrogenated coconut oil

The blending of milkfat with vegetable oils gives a desirable buttery flavo ur to the blends and is accompanied by changes in the physical properties i n comparison with the original fats. As these properties, particularly the melting behaviour of fat ingredients, determine their suitability in food a pplications, it is essential for processors to be aware of alterations in t he physical properties of the blends. Previous work on milkfat-vegetable oi l blends has shown that blends of milkfat with palm oil gave shortenings wi th softer consistency (Aini ct al. 1994). Strong eutectic interactions were observed on mixing milkfat with cocoa butter (Timms 1980), which affects c hocolate softening. A survey of the producers of milkfat in Australia indicated an interest in hydrogenated coconut oil-milkfat blends. This work investigated the melting behaviour of blends of milkfat with hydrogenated coconut oils.