Physical properties of pre-crystallized mixtures of cocoa butter and cupuassu fat

• Main Authors: L. B. Quast, V. Luccas, T. G. Kieckbusch
• Format: Article
• Language: English
• Published: Consejo Superior de Investigaciones Científicas 2011-03-01
• Series: Grasas y Aceites
• Subjects: binary mixture of fats; cocoa butter; cupuassu fat; snap test; solid fat content; tempering; x-ray diffraction
• Online Access: http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1299
• ISSN: 0017-3495; 1988-4214

The physical characteristics of pre-crystallized binary mixtures of cocoa butter (Bahia + Indonesian blend) and 5, 10, 15, 20, 25 and 30% (w/w) cupuassu fat were determined. Precrystallization was carried out using a lab-scale agitated jacket vessel reactor (700 mL). Samples were submitted to differential scanning calorimetry and X-Ray diffraction. The solid fat content and rupture force were also quantified. The snap values of the crystallized mixture decreased with an increase in the amount of alternative fat. A similar trend was observed with respect to the melting point values. The cocoa butter and cupuassu fat X-ray diffraction patterns confirmed the predominant formation of the β polimorph. The addition of up to 30% cupuassu fat did not significantly affect the values of the physical properties when compared to pure cocoa butter.