Abstract
AbstractBinary mixtures of cocoa butter and lauric fats have widespread use in chocolates and confections, yet incompatibilities between these fats can present formulation and processing constraints. This study examined the phase behavior and crystallization kinetics of cocoa butter‐lauric fat model systems and chocolate‐lauric fat blends. Solid fat content (SFC) profiles and isosolid diagrams confirmed eutectic and diluent interactions, indicating a softening of cocoa butter by lauric fat addition. Crystallization kinetics of model systems adhered to an exponential growth model. High lauric fat levels delayed crystal growth and reduced equilibrium SFC of cocoa butter. Coconut and palm kernel oils altered the solidification mechanisms of cocoa butter to a greater extent than fractionated palm kernel oil. Chocolate systems displayed multi‐step crystal growth that contrasted with the exponential growth observed in the model systems. At high lauric fat levels (30%), crystallization onset was significantly lengthened. Blends with high lauric fat contents showed low and did not achieve final equilibrium after 60 min of cooling, indicating incomplete crystallization.
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