In search of confectionary fat blends stable to heat: Hydrogenated palm kernel oil stearin with sorbitan monostearate

The microstructure, as observed under polarized light, changed from small crystals for the CFB to needles for mixtures with 10% SMS, to spherulites for mixtures with 50% SMS, to clusters for mixtures containing between 80 and 100% SMS. Cryo-TEM showed nanoplatelet formation for the CFB and nano-blobs for SMS. The storage modulus (G′) for mixtures containing 25% SMS decreased from G′ = 1.72 107 ± 4.60 106 Pa at 20 °C to G′ = 3.24 105 ± 2.15 104 Pa at 40 °C. Thus, SMS addition to confectionery fats can provide heat resistance to the CFB.