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


  • L. B. Quast School of Food Engineering, Ponta Grossa State University (UEPG)
  • V. Luccas Institute of Food Technology (ITAL)
  • T. G. Kieckbusch School of Chemical Engineering, University of Campinas (UNICAMP)



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


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.


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How to Cite

Quast LB, Luccas V, Kieckbusch TG. Physical properties of pre-crystallized mixtures of cocoa butter and cupuassu fat. grasasaceites [Internet]. 2011Mar.30 [cited 2023Feb.7];62(1):62-7. Available from:




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