The major triglyceride profiles of all blends were significantly
(p b 0.05) influenced by the addition of MSF in the blends. For
this reason, a gradual decrease in POP contents in blends was observed
due to the addition of MSF. The reverse trendwas observed in SOS content
where this component gradually increased with the addition of
MSF. For instance, the percentage of POP decreased to a large extent
from 26.3 to 16.9% with an increase in MSF from 70 to 85%. Contrary,
the percentage of SOS increased from 28.7 to 33.7% as the amounts of
MSF were increased from 70 to 85%. These observations could be
explained by the fact that the amount of POP was lower and SOS was
higher in pure MSF.