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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Physico-chemical properties of Brazilian cocoa butter and industrial blends. Part I - Chemical composition, solid fat content and consistency

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Author(s):
Ribeiro, A. P. B. [1] ; Claro da Silva, R. [2] ; Gioielli, L. A. [2] ; de Almeida Goncalves, M. I. [2] ; Grimaldi, R. [3] ; Goncalves, L. A. G. [3] ; Guenter Kieckbusch, T. [1]
Total Authors: 7
Affiliation:
[1] Univ Estadual Campinas, Sch Chem Engn, Campinas - Brazil
[2] Univ Sao Paulo, Fac Pharmaceut Sci, Sao Paulo - Brazil
[3] Univ Estadual Campinas, Fac Food Engn, Campinas - Brazil
Total Affiliations: 3
Document type: Journal article
Source: GRASAS Y ACEITES; v. 63, n. 1, p. 79-88, JAN-MAR 2012.
Web of Science Citations: 13
Abstract

A comparative study of the primary properties of six cocoa butter samples, representative of industrial blends and cocoa butter extracted from fruits cultivated in different geographical areas in Brazil is presented. The samples were evaluated according to fatty acid composition, triacylglycerol composition, regiospecific distribution, melting point, solid fat content and consistency. The results allowed for differentiating the samples according to their chemical compositions, thermal resistance properties, hardness characteristics, as well as technological adequacies and potential use in regions with tropical climates. (AU)

FAPESP's process: 09/53006-0 - Modification, control and stabilization of the crystallization and polymorphic behavior of fats, with emphasis in cocoa butter and palm oil
Grantee:Theo Guenter Kieckbusch
Support Opportunities: Research Projects - Thematic Grants