Rheological properties of cupuassu and cocoa fats

Authors

  • S. C. S. Lannes Biochemical-Pharmaceutical Technology Dept., Pharmaceutical Faculty, São Paulo Univ.
  • M. L. Medeiros Biochemical-Pharmaceutical Technology Dept., Pharmaceutical Faculty, São Paulo Univ.
  • L. A. Gioielli Biochemical-Pharmaceutical Technology Dept., Pharmaceutical Faculty, São Paulo Univ.

DOI:

https://doi.org/10.3989/gya.2004.v55.i2.154

Keywords:

Cupuassu, Chocolate, Fat, Rheology

Abstract


Cocoa butter is an important ingredient in chocolate formulation as it dictates the main properties (texture, sensation in the mouth, and gloss). In the food industry, the texture of fat-containing products strongly depends on the macroscopic properties of the fat network formed within the finished product. Cupuassu ( Theobroma grandiflorum , Sterculiaceae) is an Amazonian native fruit and the seeds can be used to derive a cocoa butter like product. In general, these fats are similar to those of cocoa, although they are different in some physical properties. The objective of this study was to analyze several properties of the cupuassu fat and cocoa butter (crystal formation at 25 ° C, rheological properties, and fatty acid composition) and mixtures between the two fats (rheological properties), in order to understand the behavior of these fats for their use in chocolate products. Fat flow was described using common rheological models ( Newton , Power Law, Casson and Bingham plastic).

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Published

2004-06-30

How to Cite

1.
Lannes SCS, Medeiros ML, Gioielli LA. Rheological properties of cupuassu and cocoa fats. grasasaceites [Internet]. 2004Jun.30 [cited 2022Dec.1];55(2):115-21. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/154

Issue

Section

Research

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