varied from 11 to 38.8% for POP, from 15.4 to 16.2% for POS and from
22.1 to 36.9% for SOS in the blends where SOS is the major component.
Triglyceride compositions of blends 3 to 6 were relatively simple and
similar to that of commercial CB. In these blends, the melting started
at −14.10 °C and ended at 36.82 °C. The melting peak temperatures
increased gradually and shifted towards relatively higher temperature
with POMF. In the same blends, crystallization started at 14.71 °C and
ended at −27.26 °C. The crystallization onset increased gradually to a
small extent with MSF in the blends. Hence, blends 3 to 6 showed
improved crystallization, melting characteristics, and SFC compared
with any other blends formulated in this study and these properties
were similar to those of commercial CB. The crystallization and melting
curves demonstrated exotherms/endotherms representative of the high
and low melting fractions of blends 3 to 6 which are similar to that of
commercial CB. According to the results obtained in this study, blends
3 to 6 of MSF and POMF could be recommended as CBRs.