Enzymatic interesterification between cupuassu fat and other sources to produce cocoa butter equivalents

• Grant number: 15/10182-4
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: October 01, 2015
• End date: September 30, 2016
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: Renato Grimaldi
• Grantee: Gabriella Perina
• 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 allowed to partially replace cocoa butter in chocolates. In Brazil, cupuaçu fat is a natural source considered as cocoa butter equivalent (CBE), however the crystallization and melting properties are quite different. In this regard and to improve these properties the objective of this project is to use the enzymatic interesterification (EI) as a tool for the adjustment of cupuaçu fat properties, aiming mainly to increase triglyceride levels SUS (saturated-unsaturated-saturated) type containing stearic acid at the extremity of the molecule. High oleic sunflower oil (HOSO) and fully hydrogenated soybean oil (FHSO) will be use in the mixtures but the proportions will be chosen after a complete characterization of the raw materials. The monitoring will be performed by instrumental techniques such as nuclear magnetic resonance (NMR), differential scanning calorimetry (DSC) and microscopy under polarized light (MLP).