The pans
were then placed in vials and melted at 80 °C for 30 min. For stabilization,
the pans were placed in incubator at 26 °C for 7 days. After
7 days of incubation at 26 °C the pans were transferred to the DSC
head. An empty hermetically sealed DSC aluminium pan was used as a
reference. For the DSC experiments the following program was used:
cooling to −60 °C and melting the samples at a rate of 30 °C/min
to 80 °C for 20 min to ensure a completely liquid state, cooling
at 10 °C/min to −60 °C, holding at −60 °C for 2 min, heating at
10 °C/min to 80 °C. During melting and cooling, the enthalpy change
of fat blends was measured. All analyses were carried out in triplicates.