Preparation and characterization of lauric acid-rich wax oleogel chocolates: Insights into crystallization behavior, storage stability, and bloom resistance.

Coconut oil (CO) and palm kernel oil (PKO), both rich in medium-chain fatty acids (lauric acid), have shown potential as substitutes for cocoa butter (CB). However, their tendency to melt at room temperature limits their application. To overcome this limitation, 8 % natural wax (candelilla) was added to different proportions of CO and PKO to form oleogels, creating a three-dimensional network that enhanced their crystallization behavior and structural stability. In this study, the crystallization behavior, storage stability, and fat bloom resistance of these chocolates were systematically evaluated under varying storage conditions. Thermal and structural analyses revealed that wax oleogels modified the polymorphic transitions of the oils, promoting the formation of stable crystals, which reduced oil migration and delayed fat bloom. The presence of wax also promoted the formation of stable β' crystals, encouraging directional crystal growth and improving the integrity of the final chocolate structure. Comparative storage tests demonstrated that chocolates containing wax oleogels exhibited significantly improved storage stability, particularly under fluctuating temperature conditions, compared to chocolates made with CB. These findings provide valuable insights into the role of wax oleogels in modifying the crystallization behavior and mitigating fat bloom in lauric acid-rich chocolates. This study offers a scientific basis for optimizing cocoa butter alternatives in confectionery applications.