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Development of heat-stable dark chocolate using ternary blends of cocoa butter, mango kernel fat stearin, and soybean

Ityotagher P Aondoakaa1, Silvana Martini2, Casimir C Akoh1

  • 1Department of Food Science and Technology, University of Georgia, 100 Cedar St., Athens, GA 30602-2610, USA.

Food Chemistry
|August 29, 2026
PubMed

Keywords:
BloomCocoa butterDark chocolateHeat stabilityMango kernel fat stearinSolid fat contentSoybean oil-based structured fatTriacylglycerols

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