Data/hora: 23/06/2024 07:12:02

Biblioteca(s): 	Embrapa Agroindústria de Alimentos.	
Data corrente: 	12/09/2022	
Data da última atualização: 	12/09/2022	
Autoria: 	GHAZANI, S. M.; GUEDES, A. M. M.; ANTONIASSI, R.; CHIU, M. C.; MARANGONI, A. G.	
Afiliação: 	SAEED M. GHAZANI, UNIVERSITY OF GUELPH; ANDREA MADALENA MACIEL GUEDES, CTAA; ROSEMAR ANTONIASSI, CTAA; MING CHIH CHIU, VOJOAL LUMO; ALEJANDRO G. MARANGONI, UNIVERSITY OF GUELPH.	
Título: 	Cocoa butter equivalent from Kpangnan butter and Pequi oil.	
Ano de publicação: 	2022	
Fonte/Imprenta: 	Journal of the American Oil Chemists' Society, v. 99, n. 9, p. 739-746, 2022.	
DOI: 	https://doi.org/10.1002/aocs.12630	
Idioma: 	Inglês	
Conteúdo: 	Novel cocoa butter equivalents were designed using dry fractionated Pequi oiland solvent fractionated Kpangnan butter. Static crystallization of binary mix-tures into the triclinic form (β2) was achieved after 12 days of static crystalliza-tion at room temperature for all mixtures and after 4 days only for the 80:20w/w and 90:10 w/w fractionated Kpangnan: Pequi oil mixtures. However, after60 days of storage at 22C, all binary blends (except 100% fractionated pequioil and 100% fractionated Kpangnan butter) were crystallized in the most stabletriclinic crystal form (β1). Here we also reported a higher melting behavior forthe fractionated Pequi oil: fractionated Kpangnan (80:20 w/w and 90:10 w/w),after 4 days of static crystallization at room 22C, which, based on the x-rayresults, could be addressed to completion of crystal polymorphic transition tothe triclinic β2 form during 4 days of storage. Our results suggest that the 70:30w/w fractionated Pequi oil: Kpangnan mixture after 60 days of storage at 22Cshowed a melting point of 34C, a stable triclinic β2 form, and a triglyceridecomposition of 28% POP, 4.6% POS, and 33% SOS displayed solid-statecharacteristics, melting point, and crystal structure, of a novel cocoa butter equivalent.	
Palavras-Chave: 	Cocoa butter equivalent; Kpangnan butter; Pequi oil.	
Thesagro: 	Chocolate; Manteiga de Cacau; Óleo Vegetal; Pequi; Produto de Origem Vegetal; Tecnologia de Alimento.	
Thesaurus Nal: 	Cocoa butter; Food technology; Vegetable products.	
Categoria do assunto: 	Q Alimentos e Nutrição Humana	
Registro original: 	Embrapa Agroindústria de Alimentos (CTAA)	
Exemplares: 	CTAA - (15353-1) - UPC - AP - DD -  -  -  - DIS