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

Grasas y Aceites

L. A.G. Gonçalves¹  R. Grimaldi¹  R. Claro da Silva²  L. A. Gioielli²  M. I. de Almeida Gonçalves²  A. P. B. Ribeiro³  T. Guenter Kieckbusch³ 

[1] Faculty of Food Engineering, University of Campinas;Faculty of Pharmaceutical Sciences, University of São Paulo;School of Chemical Engineering, University of Campinas;

关键词: cocoa butter;    chemical composition;    hardness;    melting point;    solid fat content;    thermal resistance;   

DOI  :  10.3989/gya.069011

来源: DOAJ

【 摘 要 】

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.

【 授权许可】

Unknown