Grasas y Aceites, Vol 63, No 1 (2012)

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


https://doi.org/10.3989/gya.069011

A. P. B. Ribeiro
School of Chemical Engineering, University of Campinas, Brazil

R. Claro da Silva
Faculty of Pharmaceutical Sciences, University of São Paulo, Brazil

L. A. Gioielli
Faculty of Pharmaceutical Sciences, University of São Paulo, Brazil

M. I. de Almeida Gonçalves
Faculty of Pharmaceutical Sciences, University of São Paulo, Brazil

R. Grimaldi
Faculty of Food Engineering, University of Campinas, Brazil

L. A.G. Gonçalves
Faculty of Food Engineering, University of Campinas, Brazil

T. Guenter Kieckbusch
School of Chemical Engineering, University of Campinas, Brazil

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.

Keywords


Cocoa butter; Chemical composition; Hardness; Melting point; Solid fat content; Thermal resistance

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