Rheological properties of cupuassu and cocoa fats

Abstract

RESUMEN Propiedades reológicas de las grasas de cupuaçu y del cacao.La manteca de cacao es un ingrediente muy importante en la formulación de chocolates y es responsable de la mayor parte de sus propiedades (textura, palatibilidad y brillo). En la industria de alimentos, la textura de productos que contienen grasa depende enormemente de las propiedades macroscópicas de la red cristalina de la grasa en el producto final. El cupuaçu es una fruta nativa de la región amazónica y sus semillas pueden ser usadas para obtener una grasa semejante a la manteca de cacao. En general, esta grasa es similar a la manteca de cacao, pero difiere en algunas de sus propiedades fisicas. El objetivo de este estudio fue analizar algunas propiedades de la grasa de cupuaçu y de la manteca de cacao (formación de cristales a 25 o C, propiedades reológicas y composición en ácidos grasos) y de algunas mezclas entre las dos grasas (propiedades reológicas), a fin de conocer el comportamiento de estas grasas para ser usadas en productos de la industria del chocolate. El flujo de la grasa se ha descrito utilizando modelos reológicos comunes (Newton, ley de la potencia, Casson y plástico de Bingham). PALABRAS-CLAVE: Cupuaçu -Chocolate -Grasa -Reologia. SUMMARY Rheological properties of cupuassu and cocoa fats.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 o 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).

Viability of the microencapsulation of a casein hydrolysate in lipid microparticles of cupuacu butter and stearic acid

“…It is described in Table 1. This fatty acid profile is in accordance with the findings of previous authors (Saraiva, Cabral, Eberlin, & Catharino, 2009;Silva et al, 2009;Lannes, Medeiros, & Gioielli, 2004), who also concluded that stearic and oleic acids were the most abundant fatty acids in cupuacu butter. Saraiva et al (2009) analyzed cupuacu butter via mass spectrometry and determined that the most abundant triacylglycerols in this fat are SSO (∼ 30 %), OOS+SSL (∼ 20 %), ASO (∼ 13 %) and POS (∼ 10 %) where S = stearic acid, O = oleic acid, A = arachidonic acid and P = palmitic acid).…”

The Impact of Polyoxyethylene Sorbitan Surfactants in the Microstructure and Rheological Behaviour of Emulsions Made With Melted Fat From Cupuassu (Theobroma grandiflorum)

“…Larger films are less stable, because the probability of an unstable spot formation (nucleus of film rupture) increases with the film area, causing thermodynamic instability [34,44]. There is also the possibility that the surface fat crystals may have imbibed into the film between the drops, which would result in a point of weakness in the surface layer and cause coalescence [45,46], and the fact that cupuassu fat shows a lower crystallisation time.…”

“…During processing and/or storage, intraglobular fat (e.g. cream) may solidify to form crystals that can protrude through the interface, leading to droplet coalescence [45,46].…”

“…Likewise, similar behavior has been reported for aqueous systems using a mixture of cationic and anionic surfactants [29] and for multilamellar vesicles (MLVs) [51,52]. Cupuassu fat (CF) sample and control emulsion (C80) showed almost Newtonian behaviour (n H C0.9) according to the H model, assuming that oils are usually Newtonian, but at very high shear rates, in the shear stress x shear rate diagram, there may be a curvature toward the axis of the shear rate, referring to the as pseudoplasticity [46]. On the other hand, when the data were fitted to the Ostwald-de Waele model, Lannes et al [46] stated that clearly CF presents non-Newtonian behavior (n = 0.83).…”

Modificações estruturais e reológicas em chocolate amargo devido à alteração do tipo de gordura utilizada

“…Por este motivo o índice de temperagem das formulações F3 e F4, com maior quantidade de manteiga de cupuaçu, atingiram valores fora da referência do fabricante. Porém, ao analisar a curva de temperagem (Figuras 12 e 13) é possível observar-se o padrão esperado para uma curva de temperagem de chocolate corretamente temperado, com um platô intermediário horizontal(LANNES, 2004;SILVA, 2009).Apesar da diferença de valores dos índices de temperagem nenhuma das amostras apresentou mudanças de aparência, durante o estudo de prateleira, como a presença de fat bloom.…”