Grasas y Aceites, Vol 62, No 1 (2011)

Physical properties of pre-crystallized mixtures of cocoa butter and cupuassu fat


https://doi.org/10.3989/gya.034010

L. B. Quast
School of Food Engineering, Ponta Grossa State University (UEPG), Brazil

V. Luccas
Institute of Food Technology (ITAL), Brazil

T. G. Kieckbusch
School of Chemical Engineering, University of Campinas (UNICAMP), Brazil

Abstract


The physical characteristics of pre-crystallized binary mixtures of cocoa butter (Bahia + Indonesian blend) and 5, 10, 15, 20, 25 and 30% (w/w) cupuassu fat were determined. Precrystallization was carried out using a lab-scale agitated jacket vessel reactor (700 mL). Samples were submitted to differential scanning calorimetry and X-Ray diffraction. The solid fat content and rupture force were also quantified. The snap values of the crystallized mixture decreased with an increase in the amount of alternative fat. A similar trend was observed with respect to the melting point values. The cocoa butter and cupuassu fat X-ray diffraction patterns confirmed the predominant formation of the β polimorph. The addition of up to 30% cupuassu fat did not significantly affect the values of the physical properties when compared to pure cocoa butter.

Keywords


Binary mixture of fats; Cocoa butter; Cupuassu fat; Snap test; Solid fat content; Tempering; X-ray diffraction

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