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Table 4
Hardness* (N) of the crystallized fats (blend-1 = RO:FHRO 60:40, blend-2 = RO:FHRO 70:30, blend-3 = RO:FHRO 80:20 wt:wt%).
| Blend | Hardness (N) |
|---|---|
| NIE-1 | 6.167 ± 0.539 |
| NIE-2 | 2.398 ± 0.213 |
| NIE-3 | 0.255 ± 0.539** |
| EIE-1 | 3.858 ± 0.208 |
| EIE-2 | 1.075 ± 0.069 |
| EIE-3 | 0.421 ± 0.033 |
| EIE-1 : EIE-2 (50:50 wt:wt%) | 2.060 ± 0.110 |
| Spreadable margarine | <0.010 |
| Cooking margarine | 1.964 ± 0.099 |
**
Huge coefficient of variation due to irregularities in the surface sample, see Figure 7.
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