2.2. Preparation of the blendsFifte

2.2. Preparation of the blends
Fifteen different blends with palm oil and the five hard fats were
prepared. The hard fats samples were first melted, and then three
different concentrations of each hard fat were added to the palm
oil: 1 g, 3 g, and 5 g per 100 g of blend. After the addition, blends
were kept under stirring for 10 min to ensure complete homogenization.
All blends were stored in a refrigerator at 10
C until use.
2.3. TAG composition
The TAG composition determination was performed by GLC
with an Agilent 6850 Series GC System USA. A capillary column DB-
17HT Agilent (50% phenyl-methylpolysiloxane,15m 0.25mmi.d.,
0.15 mm film thickness) was used. The operating conditions were: