Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/59771
Type: Artigo de periódico
Title: Physical properties of pre-crystallized mixtures of cocoa butter and cupuassu fat
Author: Quast, LB
Luccas, V
Kieckbusch, TG
Abstract: 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. Pre-crystallization 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 beta 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.
Subject: Binary mixture of fats
Cocoa butter
Cupuassu fat
Snap test
Solid fat content
Tempering
X-ray diffraction
Country: Espanha
Editor: Inst Grasa Sus Derivados
Rights: fechado
Identifier DOI: 10.3989/gya.034010
Date Issue: 2011
Appears in Collections:Unicamp - Artigos e Outros Documentos

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