Mariana Schneider Vianna - Research Supported by FAPESP

Abstract
Fat crystallization is a critical parameter associated with the structure and properties of much of the food. The stability of many processed products is dictated by changes in the physical state of fats and changes in the crystallization processes. In Brazilian industry, the problems of crystallization behavior due to the non-adaptation of shortenings are numerous and aggravated mainly b…
Obtaining of seedings with soybean oil and fully hydrogenated soybean oil by spray cooling, BP.IC
Abstract
The consumption of chocolates in the world remains high and the possibility of lack of cocoa butter (CB) is real. The Brazilian law for chocolate allows the use of other fat sources, unless the minimal cocoa solids percentage is maintained. In this regard, several alternative fats are available in the market, specially the fats known as cocoa butter equivalents (CBE), products with full c…
Production of cocoa butter equivalent by enzymatic interesterification through palm oil fractions and high oleic sunflower oil, BP.IC

2 / 2	Completed scholarships in Brazil

Associated processes