Mango kernel fat-based oleogel as cocoa butter substitutes: complete replacement, efficient anti-frosting and...

A cocoa butter substitute (CBS) with excellent frosting resistance and full replacement capability was successfully developed via an oleogel templating strategy. Using mango kernel fat (MKF) as the based material, we compared the performance of oleogels with different glyceryl monostearate (GMS) additions, and found the oleogel containing 10 % GMS exhibited optimal performance. Texture and rheological analyses showed oleogel-based chocolate was comparable to pure cocoa butter, with a hardness of 2000 g and phase transition temperature (G" > G', 55.3 °C). X-ray diffraction and thermal analyses demonstrated its crystallinity reached 44.13 %, approaching that of pure cocoa butter (46.87 %). Non-isothermal crystallization kinetics revealed similar crystallization rates for oleogel-based and cocoa butter-based chocolates during storage, with instantaneous nucleation and spherical growth. This study highlights the potential of MKF and its oleogel as conventional fat alternatives in confectionery, providing valuable insights for developing healthier food formulations and fat replacers.