The polymorphic phases of natural fat extracted from cupuassu beans were studied by performing in situ temperature-dependent X-ray scattering experiments and differential scanning calorimetry (DSC) using synchrotron radiation. Cupuassu (Theobroma grandiflorum) is a native plant of the Theobroma species originally found in Brazil's Amazon region, with a great potential for utilization in the chocolate industry. The experiments and data analysis were performed using as a reference the known polymorphic phase behavior of cocoa butter. The results led to the identification of cupuassu fat polymorphic crystalline phases. Using the nomenclature generally found in the literature for triaceylclycerols (TAGs) systems, these phases were labeled γ, R, β 0 , and β in increasing order of melting temperature and stability. Differential scanning calorimetry measurements of fusion temperatures indicated the existence of two β states in cupuassu fat. These phases were labeled β 2 and β 1 , following the aforementioned nomenclature. In spite of the different melting points, the existence of a β 2 f β 1 transition could not be proven, due to the great deal of structural similarity of the corresponding X-ray patterns obtained in our experiments. A comparison of our results with those reported for several pure compounds and ternary mixtures of TAGs indicated that these components are mainly responsible for the cupuassu fat phase behavior. This study provided the first experimental results of an in-situ follow-up of the polymorphic phase transitions and crystallization of fat from Brazilian cupuassu beans, an industrially important natural product.

À Deus pela vida e oportunidade de estudar e crescer profissionalmente, permitindo-me vislumbrar um futuro próspero. Ao Prof. Dr. Theo Guenter Kieckbusch pela orientação, compreensão e paciência com que me conduziu neste trabalho. Ao Pesquisador Dr. Valdecir Luccas, do Cereal Chocotec -!TAL, pela co-orientação exemplar, confiança e verdadeira amizade durante esta vivência.Ao Prof. Dr. Luiz Antônio Gioielli, da FCF/USP, e à Prof". Dr". Íris Torriani, do IFWG/UNICAMP, pelo apoio e sincero interesse nos trabalhos de estudo do polimorfismo. E ao técnico Dr. Renato Grimaldi da FENUNICAMP, pelo auxílio nas análises das propredades físicas e químicas da gordura de cupuaçu. À Pesquisadora Dr". Denise Jardim, do Cereal Chocotec-!TAL, e ao Dr. Renato Grimaldi, da FENUNICAMP, pela disponibilidade de participação na banca de defesa.Aos órgãos financiadores de pesquisa: CNPq, FAPESP e CAPES, pela concessão das bolsas.Ao Cereal Chocotec do IT AL por ceder suas instalações para a realização dos experimentos de fracionamento térmico a seco.À minha amiga e irmã do coração Eliane Colla, e seu esposo Daniel, que muito me ensinou e colaborou com meu crescimento pessoal e profissional. Pela bela amizade, eternamente obrigada.