bachelor's at Química Industrial from Universidade de Ribeirão Preto (1984), master's at Science and Technology of the Food from Universidade Estadual de Campinas (1994) and doctorate at Science and Technology of the Food from Universidade Estadual de Campinas (1999). Has experience in Science and Technology of the Food, focusing on Technology of Products of Vegetable Origin, acting on the following subjects: interesterificação química, óleo de palma, óleo de soja, cristalização and composição em ácidos graxos. (Source: Lattes Curriculum)
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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…
The fats market for the chocolate and compound industry continues to expand because of increased consumption and the possible lack of cocoa butter on the market. In addition, the possibility of using different fats in the production of chocolate and still keep the name "chocolate" is an important area of research, provided that the value of alternative fats is not higher than that of coco…
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…
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CV Lattes
ORCID