Abstract
AbstractSamples of cacao butter (CB), mango seed almond fat (Mangifera indica var. Manila) (MAF), and zapote mamey seed almond fat (Pouteria sapota) (ZMAF), were analyzed for their fatty acid composition and were mixed according to a 3‐factor simplex‐lattice design. Mixtures were stabilized, their fusion and crystallization thermal behavior, and solid fat contents were evaluated using differential scanning calorimetry. Ternary phase behavior was analyzed with isosolid diagrams. Results showed that the main fatty acids in the fats were oleic, stearic, and palmitic acids: CB: 31.1, 35.5, and 27.8%; MAF: 37.5, 42.6 and 9.9%, and ZMAF: 50.0, 27.2 and 12.0%, respectively. Fusion behavior showed a single curve with only one maximum and one small shoulder for CB and MAF, and three maximum points for ZMAF. Crystallization was also a single curve with only one maximum for the three fats. Solid fat contents at 21.1 °C were: CB: 87.5; MAF: 68.5 and ZMAF: 6.6%. Ternary phase behavior showed that these fats can support preparation of mixtures with different compositions that could become equivalent to cocoa butter for use in alimentary, pharmaceutical, and cosmetic industries.
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