Improved Bloom-Resistant Chocolates Made from Mango Butter
StOSt,the dominant triacylglycerol of mango butter,is important to solve softening and blooming problems of chocolates in areas with hot weather or lack of cold chain.Although StOSt improves heat stability of choc-olates,accelerated bloom may be led to.In the present study,mango butter and cocoa butter were blended to prepare fat matrixes,and their glycerides and triacylglycerol were analyzed,as well as melting behaviors and anti-bloom sta-bility of related chocolates.The results indicated that mango butter contained 44.7％StOSt,23.9％low melting-triacylglycerols and 8.3％diacylglycerols.Although the latter two were significantly higher than those in cocoa but-ter,the fat still significantly improved bloom resistant ability.The blended fat matrix had a desirable ratio of StOSt/POSt/POP(4.0/2.5/1.0),as well as 6％～8％of the diacylglycerols.Both factors together improved stability of the fat phase and thereby delayed bloom through retarding crystal transformation from Ⅴ to Ⅵ form.
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