Blends SMP(°C) Enzymatic reaction SMP (°C) control MSO (100:0) 18.13± 0.35e 18.13± 0.35e 60:40 22.5 ±0.5d 21.5 ± 0.5d 50:50 27.43 ±0.4c 25.59 ±0.52c 40:60 28.75 ±0.25b 27.41 ±0.44b CB (0:100) 30.23 ± 0.25a 30.23 ± 0.25a Note: * values represent the average of triplicates ± standard deviation (SD).

Table 4: Slip melting point*(°C) of the mixtures and cocoa butter.