Accepted Manuscript Improving heat and fat bloom stabilities of “dark chocolates” by addition of mango kernel fat-based chocolate fats Jun Jin, Qingzhe Jin, Xingguo Wang, Casimir C. Akoh PII: S0260-8774(18)30462-X DOI: https://doi.org/10.1016/j.jfoodeng.2018.10.027 Reference: JFOE 9445 To appear in: Journal of Food Engineering Received Date: 30 July 2018 Revised Date: 19 October 2018 Accepted Date: 24 October 2018 Please cite this article as: Jin, J., Jin, Q., Wang, X., Akoh, C.C., Improving heat and fat bloom stabilities of “dark chocolates” by addition of mango kernel fat-based chocolate fats, Journal of Food Engineering (2018), doi: https://doi.org/10.1016/j.jfoodeng.2018.10.027. This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.