Effect of liquid fat on melting point and polymorphic behavior of cocoa butter and a cocoa butter fraction

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Abstract
The polymorphic behavior of cocoa butter and a high‐melting fraction of cocoa butter (CBF) was investigated by differential scanning calorimetry. The effect of liquid fat on melting point and polymorphic behavior was established for six mixtures: 83.5% cocoa butter and 16.5% of a low‐melting fraction of cocoa butter (CBF‐LM), 90% cocoa butter and 10% olive oil, and four mixtures of CBF and olive oil containing 10%, 20%, 30%, and 50% olive oil. Six polymorphs were found for cocoa butter and at least five for CBF. The melting points for cocoa butter and CBF were 35 and 38 C, respectively. Addition of CBF‐LM to cocoa butter reduced the observable polymorphs to four and the melting point to 32.5 C. In cocoa butter, 10% olive oil reduced the observable polymorphs to three and the melting point to 31.5C. Similarly, 10% olive oil in CBF reduced the observable polymorphs to three and the melting point to 37 C. Amounts of 20%, 30%, and 50% olive oil in CBF reduced the polymorphs to two and the final melting point to 34.5, 33, and 32 C, respectively. Possible explanations for the observed polymorphic behavior are advanced. Changes in the rates of tempering of cocoa butter and CBF on addition of various amounts of liquid fat are discussed.