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

A. P. B. Ribeiro; R. Claro da Silva; L. A. Gioielli; M. I. de Almeida Gonçalves; R. Grimaldi; L. A.G. Gonçalves; T. Guenter Kieckbusch

doi:10.3989/gya.069011

Autores/as

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

Palabras clave:

Composición química, Contenido de grasa sólida, Dureza, Manteca de cacao, Punto de fusión, Resistencia térmica

Resumen

En este trabajo se presenta un estudio comparativo de las propiedades primarias de mantecas de cacao, representativas de las mezclas industriales, y de la manteca de cacao original de diferentes zonas geográficas de Brasil. Las muestras fueron evaluadas de acuerdo a la composición de ácidos grasos, composición de triglicéridos, distribución de los ácidos grasos en las moléculas de triglicéridos, punto de fusión, contenido de grasa sólida y consistencia. Los resultados permitieron diferenciar las muestras por su composición química, propiedades de resistencia térmica, características de dureza, así como en materia de adecuaciones tecnológicas y los usos potenciales en las regiones de clima tropical.

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