Physico-chemical properties of Brazilian cocoa butter and industrial blends. Part I - Chemical composition, solid fat content and consistency
| Contribuinte(s) |
UNIVERSIDADE DE SÃO PAULO |
|---|---|
| Data(s) |
29/10/2013
29/10/2013
2012
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| Resumo |
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) |
| Identificador |
GRASAS Y ACEITES, SEVILLE, v. 63, n. 1, pp. 79-88, JAN-MAR, 2012 0017-3495 http://www.producao.usp.br/handle/BDPI/36537 10.3989/gya.069011 |
| Idioma(s) |
eng |
| Publicador |
INST GRASA SUS DERIVADOS SEVILLE |
| Relação |
GRASAS Y ACEITES |
| Direitos |
openAccess Copyright INST GRASA SUS DERIVADOS |
| Palavras-Chave | #COCOA BUTTER #CHEMICAL COMPOSITION #HARDNESS #MELTING POINT #SOLID FAT CONTENT #THERMAL RESISTANCE #NUCLEAR-MAGNETIC-RESONANCE #MASS-SPECTROMETRY #HIGH-RESOLUTION #TRIACYLGLYCEROL #CHOCOLATE #ACIDS #OIL #SPECTROSCOPY #MIXTURES #SYSTEMS #CHEMISTRY, APPLIED #FOOD SCIENCE & TECHNOLOGY |
| Tipo |
article original article publishedVersion |
