@article{Quast_Luccas_Kieckbusch_2011, title={Physical properties of pre-crystallized mixtures of cocoa butter and cupuassu fat}, volume={62}, url={https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1299}, DOI={10.3989/gya.034010}, abstractNote={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.}, number={1}, journal={Grasas y Aceites}, author={Quast, L. B. and Luccas, V. and Kieckbusch, T. G.}, year={2011}, month={Mar.}, pages={62–67} }