Characterization and fat migration of palm kernel stearin as affected by addition of desiccated coconut used as base filling centre in dark chocolate

The characterization and fat migration of palm kernel stearin (PKS) and des iccated coconut, used as base filling centre in dark chocolate were studied . C36 and C38 triglycerides of PKS decreased by 11% and 9.6% respectively, whereas C32 and C34 increased by 97% and 48% respectively. The change in th e triglycerides composition of PKS shift the melting point of PKS from 33.2 to 31.4 degreesC. Solid fat content (SFC) of PK reduced by 40% at 30 degre esC. The rate of fat migration was very slow at 18 degreesC storage compare d to 30 degreesC. The rate of change of C36 in the chocolate layer was 0.1% week(-1) and 1.2% week(-1) at 18 and 30 degreesC respectively. Chocolate s tored at 18 degreesC showed post hardening during storage period and withst ood bloom during the storage period, whereas that stored at 30 degreesC bec ame soft and bloomed faster after 3 weeks of storage.