TY - JOUR AU - Quast, L. B. AU - Luccas, V. AU - Kieckbusch, T. G. PY - 2011/03/30 Y2 - 2024/03/29 TI - Physical properties of pre-crystallized mixtures of cocoa butter and cupuassu fat JF - Grasas y Aceites JA - Grasas aceites VL - 62 IS - 1 SE - Research DO - 10.3989/gya.034010 UR - https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1299 SP - 62-67 AB - 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. ER -