Physical interactions between 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.2003.v54.i3.239

Keywords:

Chocolate, Cupuassu, Fat, Physical properties

Abstract


Cupuassu (Theobroma grandiflorum, Sterculiaceae) is an Amazonian native fruit and nowadays is cultivated only in Amazonian region. The seeds that come to about 16% of the dry weight can be used to derive a cocoa butter like product and the content of fat in the seeds is about 60% dry weight. In general, these fats are similar to those of cocoa, although they show difference in some physical properties. The objective of this study was to analyse some physical and crystallization properties of the cupuassu fat, cocoa butter and some mixtures between the two fats. The analyses performed were: dropping point, solid fat content, hardness index and Jensen cooling curve. The results suggested some advantages of the use of cupuassu fat, as lower crystallization time and smoothness than cocoa butter. The mixtures showed compatibility, cocoa butter showed bigger solid fat content at room temperature than cupuassu fat and the mixtures. Cupuassu fat had a lower dropping point than cocoa butter. The possible use of cupuassu fat and the mixtures could be in fillings and cold weather chocolate products

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Published

2003-09-30

How to Cite

1.
Lannes SCS, Medeiros ML, Gioielli LA. Physical interactions between cupuassu and cocoa fats. Grasas aceites [Internet]. 2003Sep.30 [cited 2024Mar.28];54(3):253-8. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/239

Issue

Section

Research

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