Physico-chemical properties of Brazilian cocoa butter and industrial blends. Part I Chemical composition, solid fat content and consistency

Abstract

79resumen Propiedades físico-químicas de la manteca de cacao de Brasil y mezclas industriales. Parte I -Composición química, contenido de grasa sólida y consistencia.En este trabajo se presenta un estudio comparativo de las propiedades primarias de mantecas de cacao, representativas de las mezclas industriales, y de la manteca de cacao original de diferentes zonas geográficas de Brasil. Las muestras fueron evaluadas de acuerdo a la composición de ácidos grasos, composición de triglicéridos, distribución de los áci-dos grasos en las moléculas de triglicéridos, punto de fusión, contenido de grasa sólida y consistencia. Los resultados permitieron diferenciar las muestras por su composición quími-ca, propiedades de resistencia térmica, características de dureza, así como en materia de adecuaciones tecnológicas y los usos potenciales en las regiones de clima tropical. 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. PALABRAS CLAVE: Composición química -Contenido de grasa sólida -Dureza -Manteca de cacao -Punto de fusión -Resistencia térmica.

Modified soybean lecithins as inducers of the acceleration of cocoa butter crystallization

“…Cocoa butter with SFC around 51% at 25°C and melting temperature around mouth temperature are desirable for uses in the production of chocolates [9]. The shape of all curves is similar to the one found by Ribeiro et al [23], confirming that the sample used is representative of the behavior of Brazilian cocoa butter.…”

“…The content of trisatured (S 3 ) TAG was lower and monounsaturated (S 2 U) was similar or slightly lower than the majority of cocoa butter composition disclosed in the literature [23,25,26]. The di-(U 2 S) and tri-unsaturated (U 3 ) TAG had higher values than those presented by Ribeiro et al [23] and Foubert et al [26].…”

“…The major fatty acids were palmitic (C16:0), stearic (C18:0), and oleic acid (C18:1), representing 93.9% of total fatty acids. The sum of the unsaturated fatty acids content in the cocoa butter samples was higher than values found by Ribeiro et al [23], and slightly lower than data disclosed by Lipp and Anklan [24] and Spangenberg and Dionisi [25], both for Brazilian cocoa butter. Compared to Malaysia and Ivory Coast cocoa butters, the samples used in this research presented about 2% less stearic acid and about 2% more oleic acid contents.…”

“…The content of trisatured (S 3 ) TAG was lower and monounsaturated (S 2 U) was similar or slightly lower than the majority of cocoa butter composition disclosed in the literature [23,25,26]. The di-(U 2 S) and tri-unsaturated (U 3 ) TAG had higher values than those presented by Ribeiro et al [23] and Foubert et al [26]. Thus, based to this compositional profile, one can anticipate that the cocoa butter used in this study has a lower melting point, a slower crystallization kinetic and lower SFC at high temperatures than those reported in the literature.…”

Physical properties of tempered mixtures of cocoa butter, CBR and CBS fats

“…This same trend was reported by Lipp & Anklam (), who obtained a value of 34.6% for POS in cocoa butter from Bahia. The value found in the present study is higher (40.1% of POS) due to the blend with the harder Indonesian butter (Ribeiro et al ., ). The main asymmetrical triacylglycerols were the POO and SOO species.…”