The crystallization of cocoa butter and alternative fats. II.—Palm kernel stearins and their mixtures with cocoa butter and butter fat

Abstract

AbstractThe results are presented of calorimetric and cooling curve measurements on eight palm kernel stearins. Consideration is given to phase composition and crystallization of the stearins alone and in admixture with cocoa butter and butter fat in binary and ternary mixtures. The practical implications of the results are discussed in regard to the use of the stearins as alternatives to part of the cocoa butter in chocolate.