2026-10-09T12:52:13Z https://api.figshare.com/v2/oai

oai:figshare.com:article/33801496 2026-09-22T22:05:54Z category_30563 category_30734 category_30755 portal_1059 item_type_3 month_year_09_2026

Data from: Development of heat-stable dark chocolate using ternary blends of cocoa butter, mango kernel fat stearin, and soybean oil-based structured fat Ityotagher P. Aondoakaa (24940893) Silvana Martini (24726385) Casimir C. Akoh (17482467) Agricultural, veterinary and food sciences Food sciences Food technology cocoa butter mango kernel fat stearin structured fat soybean oil triacylglycerols solid fat content heat stability bloom chocolate <p dir="ltr">Heat-stable dark chocolate fats were formulated using cocoa butter (CB), mango kernel fat stearin (MKFS), and soybean oil-based structured fat (SBOSF). Seven blends (B1–B7) with composition (CB/MKFS/SBOSF): B1 (70/0/ 30), B2 (70/5/25), B3 (70/10/20), B4 (70/15/15), B5 (70/20/10), B6 (70/25/5), and B7 (70/30/0), respectively, were prepared. CB-type symmetric monounsaturated triacylglycerols (POP, POS, and SOS) ranged from 82.21% B1 to 89.82% B5 (CB: 95.28%). Solid fat content at 35 ◦ C increased from 5.40% B1 to 30.03% B7 (CB: 10.13%). Melting completion and crystallization onset temperatures shifted from 37.05 B1 to 49.50 ◦ C B7 and 21.20 B1 to 44.35 ◦ C B7 (CB: 30.00 and 14.60 ◦ C), respectively. Blends containing 10–20% MKFS and 10–20% SBOSF (B3, B4, and B5) s howed the most promising balance of CB–like behavior and thermal resistance. Chocolates prepared from these blends had better heat stability and hardness than control (CB chocolate).</p><p dir="ltr">See the README file for a description of files and explanation of variables.</p> 2026-09-22T22:05:54Z Dataset Dataset 10.15482/USDA.ADC/33801496.v1 https://figshare.com/articles/dataset/Data_from_Development_of_heat-stable_dark_chocolate_using_ternary_blends_of_cocoa_butter_mango_kernel_fat_stearin_and_soybean_oil-based_structured_fat/33801496 CC BY 4.0