Development of heat-stable dark chocolate using ternary blends of cocoa butter, mango kernel fat stearin, and soybean oil-based structured fat.

Heat-stable dark chocolate fats were formulated using cocoa butter (CB), mango kernel fat stearin (MKFS), and soybean oil-based structured fat (SBOSF). Seven blends (B1-B7) with composition (CB/MKFS/SBOSF): B1 (70/0/30), B2 (70/5/25), B3 (70/10/20), B4 (70/15/15), B5 (70/20/10), B6 (70/25/5), and B7 (70/30/0), respectively, were prepared. CB-type symmetric monounsaturated triacylglycerols (POP, POS, and SOS) ranged from 82.21% B1 to 89.82% B5 (CB: 95.28%). Solid fat content at 35 °C increased from 5.40% B1 to 30.03% B7 (CB: 10.13%). Melting completion and crystallization onset temperatures shifted from 37.05 B1 to 49.50 °C B7 and 21.20 B1 to 44.35 °C B7 (CB: 30.00 and 14.60 °C), respectively. Blends containing 10-20% MKFS and 10-20% SBOSF (B3, B4, and B5) s howed the most promising balance of CB-like behavior and thermal resistance. Chocolates prepared from these blends had better heat stability and hardness than control (CB chocolate).