Grasas y Aceites, Vol 63, No 1 (2012)

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

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

R. Corrêa Basso
Faculty of Food Engineering, University of Campinas, Brazil

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

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

A. Oliveira dos Santos
Social Sciences, Health and Technology Center, University of Maranhão, Brazil

L. Pavie Cardoso
Institute of Physics Gleb Wataghin, University of Campinas, Brazil

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


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.


Cocoa butter; Crystallization kinetics; Microstructure; Polymorphism

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