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

Figures & data

Table 1. Basic physico-chemical characteristics and fatty acid composition (%) of Avo, PS, CB, Avo:PS:CB mixtures, and LD.¹

	Avo	PS	CB	Avo:PS:CB (88:7:5)	Avo:PS:CB (86:7:7)	Avo:PS:CB (84:7:9)	LD
SMP	30.00 ± 0.71^e	59.90 ± 0.71^a	34.25 ± 0.35^d	38.25 ± 0.35^c	39.45 ± 0.64^b	40.50 ± 0.71^b	27.50 ± 0.71^f
IV	84.30 ± 0.14^a	13.99 ± 0.01^g	34.00 ± 1.41^f	70.27 ± 0.05^c	68.81 ± 0.11^d	65.47 ± 0.04^e	73.76 ± 0.34^b
Fatty acid
C12:0	n.d	0.20 ± 0.14^a	n.d	n.d	n.d	n.d	0.09 ± 0.01^a
C14:0	n.d	1.65 ± 0.07^a	n.d	0.02 ± 0.00^c	0.02 ± 0.00^c	0.03 ± 0.00^c	1.24 ± 0.01^b
C16:0	30.37 ± 0.06^c	78.90 ± 0.28^a	25.34 ± 0.04^d	33.16 ± 0.01^b	33.08 ± 0.01^b	32.97 ± 0.01^b	22.68 ± 0.48^e
C16:1	5.22 ± 0.02^a	n.d	n.d	3.38 ± 0.01^b	3.19 ± 0.00^b	2.66 ± 0.07^c	1.42 ± 0.05^d
C18:0	1.30 ± 0.01^g	6.32 ± 0.17^c	37.84 ± 0.14^a	3.15 ± 0.02^f	3.89 ± 0.02^e	4.57 ± 0.04^d	12.70 ± 0.28^b
C18:1	43.65 ± 0.04^a	10.90 ± 0.00^d	32.83 ± 0.26^c	43.69 ± 0.01^a	43.76 ± 0.06^a	44.04 ± 0.20^a	38.24 ± 0.13^b
C18:2	17.45 ± 0.04^b	1.58 ± 0.60^e	2.92 ± 0.06^d	14.88 ± 0.02^c	14.63 ± 0.02^c	14.28 ± 0.03^c	20.39 ± 0.04^a
C18:3	2.03 ± 0.01^a	n.d	n.d	1.41 ± 0.04^b	1.07 ± 0.01^c	1.02 ± 0.00^c	0.98 ± 0.01^c
C20:0	n.d	0.46 ± 0.08^c	1.07 ± 0.01^a	0.32 ± 0.03^c	0.38 ± 0.02^c	0.44 ± 0.05^c	0.67 ± 0.01^b
Others	n.d	n.d	n.d	n.d	n.d	n.d	1.59

¹Each value in the table represents the mean of three replicates.

Note. Means within each row bearing different superscripts are significantly (p < 0.05) different.

Avo: avocado fat: PS: palm stearin, CB: cocoa butter; LD: lard; SMP: slip melting point; IV: iodine value.

Table 2. TAG composition of Avo, PS, CB, Avo:PS:CB mixtures and LD.¹

TAG	Avo	PS	CB	Avo:PS:CB (88:7:5)	Avo:PS:CB (86:7:7)	Avo:PS:CB (84:7:9)	LD
LLLn	1.87 ± 0.00^a	n.d	n.d	1.66 ± 0.03^a	1.60 ± 0.01^a	1.56 ± 0.01^a	1.54 ± 0.21^a
LLL	0.85 ± 0.07^a	n.d	n.d	0.71 ± 0.01^a	0.65 ± 0.03^a	0.58 ± 0.01^a	0.68 ± 0.21^a
OLL	3.23 ± 0.02^b	n.d	n.d	2.86 ± 0.01^c	2.78 ± 0.01^c,d	2.72 ± 0.02^d	4.68 ± 0.08^a
PLL	4.21 ± 0.00^b	n.d	0.27 ± 0.00^e	4.05 ± 0.06^c	3.64 ± 0.01^d	3.58 ± 0.01^d	7.05 ± 0.06^a
OOL	9.00 ± 0.03^a	n.d	n.d	7.98 ± 0.04^b	7.46 ± 0.01^c	6.98 ± 0.04^d	6.93 ± 0.04^d
POL	19.29 ± 0.06^b	0.32 ± 0.03^f	0.85 ± 0.01^e	17.03 ± 0.04^c	16.69 ± 0.01^d	16.18 ± 0.22^d	20.00 ± 0.27^a
PPL	4.03 ± 0.06^a	1.03 ± 0.10^e	1.55 ± 0.00^d	3.86 ± 0.06^a	3.41 ± 0.01^b	2.62 ± 0.02^c	2.62 ± 0.04^c
OOO	11.42 ± 0.01^a	0.13 ± 0.01^f	0.69 ± 0.01^e	10.14 ± 0.06^b	9.85 ± 0.01^b,c	9.62 ± 0.04^c	4.33 ± 0.21^d
POO	22.76 ± 0.02^a	2.22 ± 0.02^f	2.27 ± 0.02^f	20.38 ± 0.04^b	19.85 ± 0.01^d	19.36 ± 0.01^e	20.67 ± 0.11^b
PPO	12.43 ± 0.00^f	15.23 ± 0.03^b	18.08 ± 0.01^a	12.88 ± 0.00^e	12.99 ± 0.02^d	13.28 ± 0.01^c	10.63 ± 0.01^g
PPP	2.88 ± 0.01^c	68.66 ± 0.13^a	0.26 ± 0.01^d	7.18 ± 0.01^b	7.13 ± 0.00^b	7.07 ± 0.01^b	0.38 ± 0.00^d
StOO	0.52 ± 0.01^d	0.26 ± 0.06^e	2.98 ± 0.00^b	0.60 ± 0.00^c,d	0.65 ± 0.01^c	0.71 ± 0.01^c	3.62 ± 0.04^a
StPO	0.57 ± 0.02^g	11.07 ± 0.01^c	40.78 ± 0.10^a	6.41 ± 0.04^f	8.30 ± 0.01^e	10.56 ± 0.06^d	12.52 ± 0.12^b
PPSt	0.11 ± 0.01^e	0.68 ± 0.04^b	0.41 ± 0.01^d	0.52 ± 0.02^c	0.63 ± 0.02^b	0.79 ± 0.01^a	0.81 ± 0.00^a
StOSt	n.d	n.d	29.35 ± 0.01^a	1.74 ± 0.01^d	2.48 ± 0.03^c	3.54 ± 0.01^b	0.83 ± 0.01^e
StStSt	n.d	0.41 ± 0.01^b	0.40 ± 0.04^b	0.10 ± 0.01^d	0.14 ± 0.02^c,d	0.21 ± 0.01^c	1.31 ± 0.01^a
Others	6.83 ± 0.04	n.d	2.11 ± 0.14	1.94 ± 0.03	1.80 ± 0.08	0.69 ± 0.33	1.41 ± 0.33
UUU	26.37	0.13	0.69	23.41	22.34	21.44	18.16
UUS	46.78	2.80	6.37	42.06	40.83	39.83	51.34
USS	17.03	27.33	89.76	24.89	27.18	33.61	26.60
SSS	2.99	69.75	0.66	7.80	7.97	8.00	2.50

¹Each value in the table represents the mean of three determinations.

²TAG: triacglycerol; Avo: avocado fat; PS: palm stearin; CB: cocoa butter; LD: lard; O: oleic; P: palmitic; L: linoleic; Ln: linolenic; St: stearic; U: unsaturated; S: saturated.

Note. Means within each row bearing different superscripts are significantly (p < 0.05) different.

Figure 1. DSC heating thermograms of LD A: ternary mixtures of Avo:PS:CB (B = 88:7:5; C = 86:7:7; D = 84:7:9), E: Avo, F: CB, and G: PS. Note. LD: lard; Avo:PS:CB: avocado fat:palm stearin:cocoa butter; Avo: avocado fat; CB: cocoa butter; PS: palm stearin.

Figure 2. DSC cooling thermograms of LD A: ternary mixtures of Avo:PS:CB (B = 88:7:5; C = 86:7:7; D = 84:7:9), E: Avo, F: CB, and G: PS. Note. LD: lard; Avo:PS:CB: avocado fat:palm stearin:cocoa butter; Avo: avocado fat; CB: cocoa butter; PS: palm stearin.

Table 3. SFC values of avocado fat, palm stearin, cocoa butter, Avo:PS:CB mixtures, and lard.¹

Temp (°C)	Avo	PS	CB	Avo:PS:CB (88:7:5)	Avo:PS:CB (86:7:7)	Avo:PS:CB (84:7:9)	LD
0	18.02 ± 0.18^e	92.22 ± 0.31^a	93.99 ± 0.06^a	26.41 ± 0.16^d	29.89 ± 0.00^c	33.57 ± 1.94^b	32.19 ± 0.03^b
5	16.14 ± 0.20^f	91.00 ± 1.41^b	93.63 ± 0.04^a	24.10 ± 0.14^e	26.74 ± 0.04^d	30.10 ± 0.07^c	30.62 ± 0.03^c
10	13.86 ± 0.03^e	90.41 ± 0.01^a	91.25 ± 0.07^a	22.00 ± 1.41^d	23.04 ± 0.01^c,d	24.74 ± 0.51^c	27.66 ± 0.04^b
15	11.18 ± 0.26^f	89.10 ± 0.14^a	84.89 ± 0.10^b	20.30 ± 0.00^e	20.74 ± 0.04^d,e	21.14 ± 0.01^d	24.58 ± 0.11^c
20	8.43 ± 0.01^d	87.81 ± 0.04^a	68.08 ± 0.11^b	18.07 ± 0.03^c	18.11 ± 0.01^c	18.20 ± 1.41^c	19.80 ± 0.00^c
25	6.12 ± 0.10^d	85.12 ± 0.01^a	19.47 ± 0.03^b	14.43 ± 0.03^c	14.38 ± 0.04^c	14.11 ± 0.72^c	13.52 ± 0.14^c
30	4.91 ± 0.01^e	80.22 ± 0.03^a	1.56 ± 0.01^c	10.81 ± 0.01^b	10.19 ± 0.13^c	9.31 ± 0.01^d	3.20 ± 0.14^f
35	3.13 ± 0.04^b	75.30 ± 0.28^a	0.04 ± 0.00^e	1.63 ± 0.04^d	2.17 ± 0.03^c	2.41 ± 0.04^c	2.21 ± 0.00^c
40	0.35 ± 0.03^e	69.90 ± 0.14^a	0	1.23 ± 0.01^c,d	1.45 ± 0.00^b,c	1.53 ± 0.04^b	1.01 ± 0.01^d
45	0.11 ± 0.01^d	65.33 ± 0.04^a	–	0.28 ± 0.01^c	0.36 ± 0.07^c	0.53 ± 0.00^b	0
50	0	60.00 ± 0.00	–	0	0	0	–
55	–	50.10 ± 0.57	–	–	–	–	–
60	–	10.24 ± 0.34	–	–	–	–	–
65	–	0	–	–	–	–	–

¹LD: lard; Avo: avocado fat; PS: palm stearin; CB: cocoa butter; Temp: temperature.

Table 4. Comparing least difference of SFC values of LD, Avo, PS, CB, and Avo:PS:CB mixtures.¹

Temp (°C)	Avo +/– LD	PS +/– LD	CB +/– LD	Avo:PS:CB(88:7:5)+/– lard	Avo:PS:CB(86:7:7)+/– lard	Avo:PS:CB(84:7:9)+/– lard
0	14.17	60.03	–61.8	5.78	2.3	–1.38
5	14.48	60.38	–63.01	6.52	3.88	0.52
10	13.8	62.75	–63.59	5.66	4.62	2.92
15	13.4	64.52	–60.31	4.28	3.84	3.44
20	11.37	68.01	–48.28	1.73	1.69	1.6
25	7.4	71.6	–5.95	–0.91	–0.86	–0.59
30	–1.71	77.02	1.64	–7.61	–6.99	–6.11
35	–0.92	73.09	2.17	0.58	0.04	–0.2
40	0.66	68.89	1.01	–0.22	–0.44	–0.52
45	–0.11	65.33	0	–0.28	–0.36	–0.53
50	0	60		0	0
55		50.1
60		10.24
65		0
Total	72.54	791.96	–298.12	15.53	7.72	–0.85

¹Avo: avocado fat; PS: palm stearin; CB: cocoa butter; LD: lard; Temp: temperature.

Figure 3. Solid fat content profiles of LD, Avo, PS, CB and Avo:PS:CB mixtures. Note. LD: lard; Avo: avocado fat; PS: palm stearin;CB: cocoa butter.