The SFC of the fat blends, as a function of temperature, was determined by pulsed nuclear magnetic resonance (pNMR) (Bruker minispec mq20 NMR analyser), following the method developed by Fiebig and Lüttke (2003). Each blend was tempered at 80 C for 30 min, followed by chilling at 0 C for 90 min and kept at the desired temperatures for 30 min prior to measurements. The preequilibrated thermostat bath was used to carry out the melting, chilling and holding of the test samples. The temperature ranges used for the determination of SFC were 10–80 C. All analyses were conducted in triplicate.