Crystallization behavior of blends of cocoa butter and milk fat or milk fat fractions

Mixtures of milk fat or milk fat fractions, produced by melt crystallization, and cocoa butter were studied using isothermal calorimetry. Crystallization of cocoa butter (at 15, 20 and 25 degrees C) was observed, and induction time for nucleation, peak time and amount of heat produced were recorded. Melting profiles and X-ray spectra were also obtained, yielding information about extent of crystallization and type of polymorph obtained. Induction time for nucleation generally increased with increasing temperature. Peak time increased at 15 degrees C, but decreased at 20 degrees C. Amount of crystallized fat decreased with increasing level of milk fat.