Abstract
Cocoa butter is an important ingredient in chocolate formulation as it dictates the main properties (texture, sensation in the mouth, and gloss). In the food industry, the texture of fat-containing products strongly depends on the macroscopic properties of the fat network formed within the finished product. Cupuassu ( Theobroma grandiflorum , Sterculiaceae) is an Amazonian native fruit and the seeds can be used to derive a cocoa butter like product. In general, these fats are similar to those of cocoa, although they are different in some physical properties. The objective of this study was to analyze several properties of the cupuassu fat and cocoa butter (crystal formation at 25 ° C, rheological properties, and fatty acid composition) and mixtures between the two fats (rheological properties), in order to understand the behavior of these fats for their use in chocolate products. Fat flow was described using common rheological models ( Newton , Power Law, Casson and Bingham plastic).
Highlights
Fats and lipids are employed in food, cosmetics and pharmaceuticals, as main bodies of end products, or as matrices in which cosmetic and pharmacological fine chemicals are dispersed
Cocoa butter is the name given to a fatty compound, which is composed of many different lipids, or fats
In many fats and lipids, combinations of the fatty acid moieties are heterogeneous, e.g., saturated and unsaturated acids, unsaturated fatty acids with cis-double bonds placed at different positions, short and long chain acids, even and odd carbon-numbered fatty acids, etc
Summary
Fats and lipids are employed in food, cosmetics and pharmaceuticals, as main bodies of end products, or as matrices in which cosmetic and pharmacological fine chemicals are dispersed. Cocoa butter is the only continuous fat phase in chocolate and is responsible for the dispersion of the other constituents. Cupuassu (Theobroma grandiflorum Schumann, Sterculiaceae) is planted for its intensive, characteristic, pleasant taste This is used to prepare a variety of soft drinks, ice-cream and other desserts. The seeds, which come to about 16% of the dry weight, can be used to derive a cacao-butter like product; the concentration of fat in the seed is about 50-60%. These fats are similar to those found in cocoa, they have a different fatty acid profile. The interactions between cocoa and cupuassu fats as well as cupuassu fat alone could be of interest to the confectionery and chocolate industry (Lannes et al, 2000; Vasconcelos, 1975; Venturieri, 1993)
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