Mango kernel fat based chocolate fat with heat resistant triacylglycerols: production via blending using mango kernel fat mid-fraction and palm mid-fractions produced in different fractionation paths

Abstract

Cocoa butter alternatives (CBAs) with heat resistance triacylglycerols (HRTs, including POP, POSt and StOSt) are increasingly popular in warm regions for producing hard chocolate. Three dominant palm mid fractions (PMFs), i.e., PMF-I from palm olein, PMF-II from the palm stearin and PMF-III from PMF-I, were found to be characterized by significant differences in physicochemical characterization and were selected as POP-rich fats. Mango kernel fat mid-fraction (MMF), a potential improver to increase the thermostability of chocolate, was enriched with POSt and StOSt and blended with PMFs in weight ratios of 10 : 90, 20 : 80 and 30 : 70 to prepare heat resistant CBAs. Non-fractionated mango kernel fat (MKF) was also mixed with PMFs in appropriate weight ratios as already reported to be contrasts. Chemical compositions and physical properties were analyzed to evaluate the qualities of the blends. The results revealed that non-fractionated MKF and partial fractionated fats PMF-I and PMF-II, contained higher levels of StOO, POO, OOO, PLP, PPP or diacylglycerols compared with those of cocoa butter (CB). Such ingredients would greatly change the thermal properties and soften the blends. While multi-stage fractionated PMF-III and MMF showed relatively high content of HRTs (83.3%), the blend with ratio 10 : 90 (PMF-III : MMF) was demonstrated to be best compared to the others because it resembled CB. It was recommended as the heat resistant CBA due to its improved thermal quality compared with CB.