Physico-chemical properties of Brazilian cocoa butter and industrial blends. Part II - Microstructure, polymorphic behavior and crystallization characteristics

Autor(es)

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]

Afiliação do(s) autor(es)

^[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

• Tipo de documento: Artigo Científico
• Fonte: GRASAS Y ACEITES; v. 63, n. 1, p. 89-99, JAN-MAR 2012.
• Citações Web of Science: 6

Resumo

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)

• 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