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

Authors

  • A. P. B. Ribeiro School of Chemical Engineering, University of Campinas
  • R. Claro da Silva Faculty of Pharmaceutical Sciences, University of São Paulo
  • L. A. Gioielli Faculty of Pharmaceutical Sciences, University of São Paulo
  • M. I. de Almeida Gonçalves Faculty of Pharmaceutical Sciences, University of São Paulo
  • R. Grimaldi Faculty of Food Engineering, University of Campinas
  • L. A.G. Gonçalves Faculty of Food Engineering, University of Campinas
  • T. Guenter Kieckbusch School of Chemical Engineering, University of Campinas

DOI:

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

Keywords:

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

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.

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Published

2012-03-30

How to Cite

1.
Ribeiro APB, Claro da Silva R, Gioielli LA, de Almeida Gonçalves MI, Grimaldi R, Gonçalves LA, Guenter Kieckbusch T. Physico-chemical properties of Brazilian cocoa butter and industrial blends. Part I Chemical composition, solid fat content and consistency. grasasaceites [Internet]. 2012Mar.30 [cited 2023Feb.6];63(1):79-88. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1357

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Research