Supplementary material

Figure S1: Oil loss (% w/w) for each blend as a function of percentage of stabilizer and storage time named with the % of PMF used without taken into account the stabilizer added.

Table S1: Solid Fat Content (%) as a function of temperature for all blends studied in this work. The control contains no stabilizer. Stabilizer at 1.25 %, 3.5 and 7% levels was added to the blends prepared with palm mid fraction (PMF) and palm olein (PO)

100:0 blend

T (°C) 0 % Stab 1.25% 3.5% 7%Avg Std Avg Std Avg Std Avg Std

0 82.2 0.13 81 0.02 84 2.06 84.3 0.085 81.3 0.23 80.3 0.01 82 0.1 83.1 0.1410 75.8 0.13 75.6 0.02 76.4 0.17 78 0.0915 63.3 0.07 64.2 0.04 64.6 0.31 67.3 0.0920 44.1 0.13 46.1 0 43 0.08 46.2 0.0125 21.5 0.22 23.1 0.18 21.3 0.02 24.5 0.2330 3.35 0.06 4.75 0.04 7.12 0.12 12 0.1435 -0.2 0.28 0.56 0.14 3.29 0.19 7.13 0.0340 0.37 0.08 1.45 0.17 5.23 0.4345 1 0.01 2.46 0.0750 -0.2 0.03 1.35 0.25

80: 20 blend

T (°C) 0 % Stab 1.25% 3.5% 7%Avg Std Avg Std Avg Std Avg Std

0 77.7 0.06 76.3 0.01 77.9 0.08 80.2 0.095 76.3 0.06 75.8 0.23 77.4 0.02 78.8 0.1210 69.6 0.22 69.4 0.23 71 0.09 73 0.0215 56.9 0 57.6 0.03 58.7 0 62 0.0820 38.1 0.09 39.3 0.04 38.3 0.16 41.9 0.0225 17.2 0.07 18.8 0.17 18.5 0.19 22 0.130 3.54 0.18 5.2 0.06 7.14 0.09 11.6 035 -0.2 0.01 1.1 0.13 3.51 0.13 7.02 0.140 0.28 0.06 1.29 0.01 4.74 0.0445 0.14 0.09 0.78 0.2 2.44 0.0650 -0.1 0.15 1.23 0.03

60: 40 blend

T (°C) 0 % Stab 1.25% 3.5% 7%Avg Std Avg Std Avg Std Avg Std

0 71.1 0.09 71.8 0.05 73.3 0.11 76.4 0.065 69.9 0.24 71.3 0.05 72.9 0.09 74 0.2910 62.9 0.18 64.6 0.02 65.7 0.53 68.8 0.0315 51.4 0.1 52.9 0.11 53.6 0.53 57.7 0.0220 33.3 0.08 34.7 0.09 35.2 0.12 38.6 0.0425 12.5 0.03 16 0.05 16.8 0.12 20.6 0.1130 3.45 0.05 5.45 0.35 7.68 0.04 11.7 0.0935 -0.1 0 1.52 0.11 3.93 0 7.36 0.340 0.36 0.26 1.52 0.06 5 0.05

45 0.08 0.01 0.85 0.05 2.2 0.0150 0.01 0.07 1.35 0.04

40: 60 blend

T (°C) 0 % Stab 1.25% 3.5% 7%Avg Std Avg Std Avg Std Avg Std

0 67.5 0.05 66.1 0.18 67.9 0.28 72.2 0.115 66.6 0.04 65.9 0.03 67.8 0.05 70.5 0.1110 59 0.01 59.2 0.02 61 0.11 64.3 0.0915 46.4 0.02 47.5 0.17 48.8 0.02 53.4 0.0720 28.2 0.07 29.6 0.03 30.9 0.07 35.2 025 12.3 0 13.7 0.03 15.3 0.06 19.4 0.0530 4.1 0.08 5.02 0.09 7.79 0.12 12 0.1635 0.07 0.13 1.74 0.07 4.26 0.1 7.97 0.0640 0.11 0.05 1.4 0.11 5.4 0.0845 -0.1 0.07 0.68 0.04 2.61 0.250 -0 0.21 1.58 0.03

20: 80 blend

T (°C) 0 % Stab 1.25% 3.5% 7%Avg Std Avg Std Avg Std Avg Std

0 60.815 0.79 58.565 0.02 61.27 0.15 66.475 0.015 60.755 0.04 59.835 0.02 61.57 0.4 65.16 0.1310 53.215 0.08 53.42 0.08 55.63 0.26 59.095 0.3215 40.725 0.18 41.915 0.16 43.955 0.13 48.18 0.1520 23.65 0.01 25.375 0.15 27.3 0.13 30.915 0.0425 10.995 0.03 12.42 0.14 14.325 0.09 17.89 0.0630 4.27 0.06 5.495 0.32 8.055 0.04 11.685 0.1535 0.615 0.08 1.96 0.07 4.465 0.05 7.805 0.0240 0.29 0.02 1.615 0.02 5.06 0.1145 0.06 0.06 0.975 0.08 2.365 0.0550 0.145 0.1 1.52 0.04

0: 100 blend

T (°C) 0 % Stab 1.25% 3.5% 7%Avg Std Avg Std Avg Std Avg Std

0 51.905 0.235 49.635 0.055 51.36 0.56 59.985 0.0755 53.82 0.09 52.75 0.06 55.41 0.02 59.425 0.20510 46.945 0.125 47.64 0.1 50.265 0.115 54.13 0.0215 35.105 0.175 36.4 0.08 39.19 0.05 42.905 0.22520 19.995 0.185 21.615 0.195 23.74 0.1 27.95 0.0925 9.71 0.28 11.72 0.19 13.24 0 17.52 0.0130 4.44 0.35 5.61 0.05 7.705 0.145 11.94 0.1135 1.01 0.03 2.36 0.02 4.505 0.125 8.355 0.08540 0.325 0.165 1.795 0.105 5.675 0.045

45 0.155 0.055 0.865 0.115 2.53 0.0750 0.09 0.06 1.245 0.235

Table S2: Avrami parameters obtained by fitting SFC as a function of time data for 168 hours for the different blends with different amounts of stabilizer added.

Crystallization constant: k (h-n)

Blend% Stabilizer

0% 1.25% 3.50% 7.00%

100:0 0.03 0.25 0.34 0.42

80:20 0.12 0.37 0.37 0.44

60:40 0.26 0.41 0.43 0.49

40:60 0.27 0.49 0.53 0.54

20:80 0.40 0.66 0.68 0.52

0:100 0.65 0.88 0.92 0.54

Crystallization index: n

% Stabilizer

0% 1.25% 3.50% 7.00%

2.83 1.78 1.24 0.83

1.61 1.11 0.94 0.62

0.92 0.80 0.68 0.43

0.65 0.59 0.48 0.27

0.51 0.48 0.31 0.16

0.54 0.40 0.23 0.10

Figure S2: SFC vs time data and fits to the Avrami model for the first 6 hours for all blends studied.