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

Autor(es)

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]

Afiliação do(s) autor(es)

^[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

• Tipo de documento: Artigo Científico
• Fonte: GRASAS Y ACEITES; v. 63, n. 1, p. 79-88, JAN-MAR 2012.
• Citações Web of Science: 13

Resumo

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)

• Processo FAPESP: 09/53006-0 - Modificação, controle e estabilização do comportamento de cristalização e polimorfismo em gorduras, com ênfase na manteiga de cacau e no óleo de palma
• Beneficiário: Theo Guenter Kieckbusch
• Modalidade de apoio: Auxílio à Pesquisa - Temático