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

A. P. B. Ribeiro; R. Corrêa Basso; L. A.G. Gonçalves; L. A. Gioielli; A. Oliveira dos Santos; L. Pavie Cardoso; T. Guenter Kieckbusch

doi:10.3989/gya.069111

Authors

A. P. B. Ribeiro School of Chemical Engineering, University of Campinas
R. Corrêa Basso Faculty of Food Engineering, University of Campinas
L. A.G. Gonçalves Faculty of Food Engineering, University of Campinas
L. A. Gioielli Faculty of Pharmaceutical Sciences, University of São Paulo
A. Oliveira dos Santos Social Sciences, Health and Technology Center, University of Maranhão
L. Pavie Cardoso Institute of Physics Gleb Wataghin, University of Campinas
T. Guenter Kieckbusch School of Chemical Engineering, University of Campinas

DOI:

https://doi.org/10.3989/gya.069111

Keywords:

Cocoa butter, Crystallization kinetics, Microstructure, Polymorphism

Abstract

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.

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