Obtaining of lipids microparticles of cocoa butter and fully hydrogenated products by spray cooling

• Grant number: 19/18283-5
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: November 01, 2019
• End date: October 31, 2020
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: Renato Grimaldi
• Grantee: Gabriela Pinto Miguel
• Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil

Abstract

The wide variability of raw materials used in chocolates and related products promotes the appearance of "defects" known as fat bloom. This may be due to crystallization problems during tempering or incompatibility between lipid sources. Lipid microparticles may be an option to induce crystallization of cocoa butter and other fats, always trying to achieve the most stable polymorphic form. In this project will be produced, through Spray cooling technique, lipid microparticles (MP) containing 70% cocoa butter and 30% of fully hydrogenated products, containing trisaturated triacylglycerol or emulsifiers with 52% or 90% monoacylglycerol. The MPs will be applied in spreadable creams and the ability to prevent or delay the appearance of fat bloom will be evaluated. (AU)