Polymorphic changes in mixtures of confectionery fats [Cocoa butter]

The polymorphic behavior of mixtures of cocoa butter and high melting cocoa butter fraction with three types of confectionery fats and mixtures of the confectionery fats with each other were investigated with a differential scanning calorimeter. The confectionery fats were an interesterified‐fractionated fat, a hydrogenated‐fractionated fat, and a lauric acid fat. The lowered melting point observed in mixtures of confectionery fats with cocoa butter or cocoa butter fraction was related to the proportion of triglycerides dissimilar to the major components in cocoa butter and cocoa butter fraction contained in a particular confectionery fat. The hydrogenated‐fractionated fat contained ca. two‐thirds 2‐oleodisaturated triglycerides similar to the major components of cocoa butter; the interesterified‐fractionated fat, ca. one‐third 2‐oleodisaturated triglycerides. The lauric acid fat contained virtually no triglycerides similar to cocoa butter. The series of mixtures of confectionery fats with cocoa butter and cocoa butter fraction that had the least melting point lowering were those that contained 25% hydrogenated‐fractionated fat; the ones that had the greatest lowering of melting point were those that contained 25% lauric acid fat. Mixtures of confectionery fats with cocoa butter possessed considerable amounts of low melting components, whereas similar mixtures with cocoa butter fraction exhibited a narrower melting range and possessed few low melting components. The more highly crystalline confectionery fats can accommodate the addition of fats containing some low melting components. The most compatible of the series of mixtures of confectionery fats with each other was the mixture of interesterified‐fractionated fat containing 25% hydrogenated fractionated fat; the least compatible, hydrogenated fractionated fat containing 25% lauric acid fat.