Renato Grimaldi

• 13th Euro Fed Lipid Congress, AR.EXT

• 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…

  Obtaining of lipids microparticles of cocoa butter and fully hydrogenated products by spray cooling, BP.IC

• Abstract

  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…

  Production of structured fats between olein palm e and fully hydrogenated palm oil through chemical and enzymatic interesterification, BP.IC

• 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

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