Addition of hydrogenated fats to chocolate to improve heat resistance

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Abstract
Summary: An investigation was made of the possibility of fortifying chocolate better to withstand summer temperatures by adding relatively small proportions of completely hydrogenated cottonseed oil and similar products.Proportions of hydrogenated oils up to 10%, based on the weight of cocoa fat, do not affect mouthing quality significantly, yet they impart marked rigidity to the chocolate mass at temperatures at which cocoa fat softens and melts. Because the hard fat is practically insoluble in cocoa fat at the melting point of the latter, the hard fat, under the conditions adopted, does not alter the melting characteristics of the cocoa fat, and the short softening range of the cocoa fat is retained.The addition of the completely hydrogenated oil greatly retards the rate of fat leakage from chocolate at temperatures of about 36°C. (97°F.).The addition of small amounts of very hard fats to chocolate should be useful in improving the performance of molded bars. However if the modified chocolate is to be used for coating confections, the increase in viscosity which results on the addition of the hard fat presents a serious disadvantage.