Differential scanning calorimetry of confectionery fats: Part II—Effects of blends and minor components

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Abstract
Differential scanning calorimetry (DSC) measurements of the crystallization and melting phenomena of typical confectionery fats are presented. The results show the sensitivity and reproducibility with which DSC data can be used to classify the types of confectionery fat. Calculations of the reproducibility of crystallization and melting parameters obtained from DSC are presented. In addition, the effects are shown on the thermograms of progressive changes in formulation to a typical cocoa butter equivalent. Further, the effects brought on by the presence of minor components, such as trisaturated triglycerides and other polar materials, which are common in confectionery fats, are described and quantified.