Classification and feasibility of mango kernel fat and its stepwise fractionated stearins for use in heat‐stable chocolate fats

Summary Mango kernel fat (MKF) is a potential improver for heat‐stable abilities of chocolates. MKF and three stepwise fractionated stearins with increasing 1,3‐distearoyl‐2‐oleoyl‐glycerol (StOSt) were blended with cocoa butter (CB) to prepare binary fats, which were divided into four groups based on their triacylglycerols and compatibilities. POSt was the dominant triacylglycerol in groups I and II while StOSt became dominant in groups III and IV. Based on melting behaviours and morphologies, binary blends from groups I to II, containing 10%–50% of MKF, 10%–30% of its primary stearin, or 10%–20% of its secondary or tertiary stearins, were consistent with CB. In groups II and III, heat‐stable blends were formulated with 40%–60% of the primary stearin or 30%–40% of the secondary or tertiary stearins. However, most of the blends in groups III and IV maintained high amounts of fat solids near body temperature, failing to be used as chocolate fats.