Abstract Mango kernel fat (MKF)-based fats characterized as high levels of 1,3-distearoyl-2-oleoyl-glycerol (StOSt), including physical blend (PB), interesterified blend (IB) and its counterpart non-interesterified blend (Non-IB), were used to prepare “dark chocolates” by optimizing tempering process. High melting StOSt promoted thermal properties in PB-, IB- and Non-IB-chocolates compared to traditional cocoa butter (CB)-chocolate. The three MKF-based chocolates were solid at 32 °C and became runny at 37 °C and may avoid leaving waxiness in the mouth, whereas CB-chocolate completely lost its shape at 32 °C. Further bloom tests showed that CB-chocolate was covered with white-greyish haze within 15 days, Non-IB chocolate exhibited white-round-shaped stripe around 45 days, while only slight bloom was observed in PB and IB-chocolates after 60 day-storage. The significant improvements on heat and fat bloom stabilities of PB- and IB-chocolates were attributed to their optimal triacylglycerol compositions (StOSt = 55.7–60.9%, 1-palmitoyl-2-oleoyl-3-stearoylglycerol = 21.1–23.8%, and 1,3-dipalmitoyl-2-oleoylglycerol = 8.2–11.1%) and plate-like growth at 20 °C. The plate-like growth-crystals could prevent bloom from fat recrystallization and further transformation into β1 polymorph.

中文翻译：

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通过添加芒果仁脂肪基巧克力脂肪提高“黑巧克力”的热和脂肪起霜稳定性

摘要 芒果仁脂肪 (MKF) 基脂肪的特征在于高水平的 1,3-二硬脂酰-2-油酰甘油 (StOSt)，包括物理混合物 (PB)、酯化混合物 (IB) 及其对应的非酯化混合物。 Non-IB)，通过优化调温过程来制备“黑巧克力”。与传统的可可脂 (CB) 巧克力相比，高熔点 StOSt 提高了 PB、IB 和非 IB 巧克力的热性能。三种基于 MKF 的巧克力在 32°C 时是固体，在 37°C 时变得流淌，可以避免在口中留下蜡质，而 CB 巧克力在 32°C 时完全失去形状。进一步的喷霜测试表明，CB-巧克力在 15 天内被白灰色雾霾覆盖，Non-IB 巧克力在 45 天左右出现白色圆​​形条纹，而 PB 和 IB 巧克力在储存 60 天后仅观察到轻微的开花。PB 和 IB 巧克力的热和脂肪膨胀稳定性的显着改善归因于它们的最佳三酰甘油组成（StOSt = 55.7-60.9%，1-棕榈酰-2-油酰-3-硬脂酰甘油 = 21.1-23.8%，和 1 ,3-dipalmitoyl-2-oleoylglycerol = 8.2–11.1%) 和板状生长在 20 °C。片状生长晶体可以防止脂肪再结晶和进一步转变为β1多晶型物。