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Cocoa butter equivalent from Kpangnan butter and Pequi oil
Author(s) -
Ghazani Saeed M.,
Guedes Andréa Madalena Maciel,
Antoniassi Rosemar,
Chiu Ming Chih,
Marangoni Alejandro G.
Publication year - 2022
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1002/aocs.12630
Subject(s) - triclinic crystal system , crystallization , melting point , chemistry , food science , freezing point , crystallography , crystal structure , organic chemistry , physics , thermodynamics
Novel cocoa butter equivalents were designed using dry fractionated Pequi oil and solvent fractionated Kpangnan butter. Static crystallization of binary mixtures into the triclinic form ( β 2 ) was achieved after 12 days of static crystallization at room temperature for all mixtures and after 4 days only for the 80:20 w/w and 90:10 w/w fractionated Kpangnan: Pequi oil mixtures. However, after 60 days of storage at 22°C, all binary blends (except 100% fractionated pequi oil and 100% fractionated Kpangnan butter) were crystallized in the most stable triclinic crystal form ( β 1 ). Here we also reported a higher melting behavior for the fractionated Pequi oil: fractionated Kpangnan (80:20 w/w and 90:10 w/w), after 4 days of static crystallization at room 22°C, which, based on the x‐ray results, could be addressed to completion of crystal polymorphic transition to the triclinic β 2 form during 4 days of storage. Our results suggest that the 70:30 w/w fractionated Pequi oil: Kpangnan mixture after 60 days of storage at 22°C showed a melting point of 34°C, a stable triclinic β 2 form, and a triglyceride composition of 28% POP, 4.6% POS, and 33% SOS displayed solid‐state characteristics, melting point, and crystal structure, of a novel cocoa butter equivalent.