Formulation of cocoa butter and cupuassu fat with reduced content of saturated by the use of structured oils

• Grant number: 15/12705-4
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: September 01, 2015
• End date: August 31, 2016
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: Renato Grimaldi
• Grantee: Nathalia Millanês Sodini
• Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil

Abstract

The use of tropical fats in chocolate products is a global trend, especially in countries where it is alloed the use of other vegetable fats to replace part of cocoa butter in chocolates. In Brazil, cupuassu fat is a natural source, considered a cocoa butter equivalent (CBE), however the properties of crystallization and melting are quite different. In addition, the search for products with reduced saturated fatty acid content is a current trend and this project aims to evaluate the reduction of saturated fatty acids contentes in cocoa butter and cupuaçu fat by the mixtures in different proportions with structured high oleic sunflower oil (HOSO) and commercial emulsifier. From the fatty acid composition of cocoa butter, cupuassu fat and HOSO structured, mixtures will be proposed in three levels with each fat, for the reduction of saturated content. The aim is a reduction of 20, 30 and 40% to cocoa butter and 10, 15, 20% to cupuassu fat. The samples before and after structuration will be evaluated by instrumental techniques such as gas chromatography (GC), nuclear magnetic resonance (NMR), differential scanning calorimetry (DSC), polarized light microscopy (PLM) and texture analyzer (TA). (AU)