25071
The crystallisation and polymorphic properties of three sunflower hard stearins ( SHSs ) and cocoa butter equivalents ( CBEs ) formulated by blending SHSs and palm mid fraction ( PMF ) were studied and compared with those from cocoa butter ( CB ) , to explore their possibilities as confectionery fats .
 Chemical: stearins
Please list all entity words in the text that fit the category.Output format is "type1: word1; type2: word2". 
Option: Chemical 
Text: {0} 
Answer:
 Chemical: stearins