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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 II - Microstructure, polymorphic behavior and crystallization characteristics

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Author(s):
Ribeiro, A. P. B. [1] ; Correa Basso, R. [2] ; Goncalves, L. A. G. [2] ; Gioielli, L. A. [3] ; Oliveira dos Santos, A. [4] ; Pavie Cardoso, L. [5] ; Guenter Kieckbusch, T. [1]
Total Authors: 7
Affiliation:
[1] Univ Estadual Campinas, Sch Chem Engn, Campinas - Brazil
[2] Univ Estadual Campinas, Fac Food Engn, Campinas - Brazil
[3] Univ Sao Paulo, Fac Pharmaceut Sci, Sao Paulo - Brazil
[4] Univ Maranhao, Social Sci Hlth & Technol Ctr, Sao Luis, Maranhao - Brazil
[5] Univ Estadual Campinas, Inst Phys Gleb Wataghin, Campinas - Brazil
Total Affiliations: 5
Document type: Journal article
Source: GRASAS Y ACEITES; v. 63, n. 1, p. 89-99, JAN-MAR 2012.
Web of Science Citations: 6
Abstract

The microstructural behavior of industrial standardized cocoa butter samples and cocoa butter samples from three different Brazilian states is compared. The cocoa butters were characterized by their microstructural patterns, crystallization kinetics and polymorphic habits. The evaluation of these parameters aided in establishing relationships between the chemical compositions and crystallization behavior of the samples, as well as differentiating them in terms of technological and industrial potential for use in tropical regions. (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