Open AccessPhysico-chemical properties of Brazilian cocoa butter and industrial blends. Part I Chemical composition, solid fat content and consistency
Author(s) -
Ana Paula Badan Ribeiro,
R. Claro da Silva,
Luíz Antônio Gioielli,
Michele Gonçalves,
Renato Grimaldi,
Lireny Aparecida Guaraldo Gonçalves,
Theo Guenter Kieckbusch
Publication year - 2012
Publication title -
grasas y aceites
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.384
H-Index - 46
eISSN - 1988-4214
pISSN - 0017-3495
DOI - 10.3989/gya.069011
Subject(s) - chemical composition , food science , chemistry , composition (language) , consistency (knowledge bases) , mineralogy , mathematics , organic chemistry , philosophy , linguistics , geometry
A comparative study of the primary properties of six cocoa butter samples, representative of industrial blends and cocoa butter extracted from fruits cultivated in different geographical areas in Brazil is presented. The samples were evaluated according to fatty acid composition, triacylglycerol composition, regiospecific distribution, melting point, solid fat content and consistency. The results allowed for differentiating the samples according to their chemical compositions, thermal resistance properties, hardness characteristics, as well as technological adequacies and potential use in regions with tropical climates.Fundacao de Amparo a Pesquisa do Estado de Sao Paulo (FAPESP) [Proc. 2009/53006-0, Proc. 2010/18504 -7]Fundacao de Amparo a Pesquisa do Estado de Sao Paulo (FAPESP
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