SOS‐rich fats have been developed to improve heat stable properties and fat bloom‐resistant abilities of chocolates, which is highly connected with their crystallization behaviors. Shea butter stearin (SBS) and mango kernel fat (MKF) are the typical SOS‐rich fats. Both contained high levels of stearic acid (45.06%–59.67%) and oleic acid (31.85%–39.97%), while 77.00%–86.88% of the oleic acid were distributed at the sn‐2 positions of triacylglycerol molecules, contributing to forming 78.04% of SOS in SBS and 47.85% of SOS in MKF. Their SOS levels were significantly higher than that in cocoa butter (CB, 25.43%). However, MKF contained the highest levels of SOO (15.59%), which was about six to eight times as likely that in SBS and CB (1.76%–2.66%). Further crystallization tests revealed that SBS and MKF exhibited similar rod‐like growth from instantaneous nuclei at 4°C. The former was then changed to become more spherulitic growth at 20°C significantly. Specifically, large feather‐like crystals corresponding to β form were observed in SBS at the final stage of crystallization at 20 and 30°C, while MKF exhibited smaller crystals. The higher concentration of SOO in MKF was considered as the softening factor. It was further supposed that constant crystallization at 20°C may be difficult for some fats (e.g., SOS < 30%) to form adequate amounts of β crystals. The results will provide information on making cocoa butter blends and chocolate tempering.

中文翻译：

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富含SOS的脂肪的化学成分和结晶特性

富含 SOS 的脂肪已被开发用于改善巧克力的热稳定性和抗脂肪喷霜能力，这与其结晶行为密切相关。乳木果油硬脂 (SBS) 和芒果仁脂肪 (MKF) 是典型的富含 SOS 的脂肪。两者都含有高含量的硬脂酸（45.06%–59.67%）和油酸（31.85%–39.97%），而77.00%–86.88%的油酸分布在锡三酰甘油分子的‐2位，有助于形成SBS中78.04%的SOS和MKF中47.85%的SOS。它们的 SOS 水平显着高于可可脂 (CB, 25.43%)。然而，MKF 中 SOO 含量最高 (15.59%)，大约是 SBS 和 CB (1.76%–2.66%) 的六到八倍。进一步的结晶测试表明，SBS 和 MKF 在 4°C 下表现出类似的从瞬时核开始的棒状生长。然后前者在 20°C 时发生显着的球状生长。具体而言，在 20 和 30°C 结晶的最后阶段，在 SBS 中观察到了相当于 β 型的大羽毛状晶体，而 MKF 则表现出较小的晶体。 MKF 中较高浓度的 SOO 被认为是软化因子。进一步推测，对于某些脂肪（例如，SOS < 30%）来说，在 20°C 下恒定结晶可能难以形成足够量的 β 晶体。结果将提供有关制作可可脂混合物和巧克力调温的信息。