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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
12/09/2022 |
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Data da última atualização: |
12/09/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
GHAZANI, S. M.; GUEDES, A. M. M.; ANTONIASSI, R.; CHIU, M. C.; MARANGONI, A. G. |
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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. |
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Título: |
Cocoa butter equivalent from Kpangnan butter and Pequi oil. |
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Ano de publicação: |
2022 |
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Fonte/Imprenta: |
Journal of the American Oil Chemists' Society, v. 99, n. 9, p. 739-746, 2022. |
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DOI: |
https://doi.org/10.1002/aocs.12630 |
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Idioma: |
Inglês |
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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. |
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Palavras-Chave: |
Cocoa butter equivalent; Kpangnan butter; Pequi oil. |
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Thesagro: |
Chocolate; Manteiga de Cacau; Óleo Vegetal; Pequi; Produto de Origem Vegetal; Tecnologia de Alimento. |
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Thesaurus Nal: |
Cocoa butter; Food technology; Vegetable products. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 02206naa a2200325 a 4500
001 2146336
005 2022-09-12
008 2022 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1002/aocs.12630$2DOI
100 1 $aGHAZANI, S. M.
245 $aCocoa butter equivalent from Kpangnan butter and Pequi oil.$h[electronic resource]
260 $c2022
520 $aNovel 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.
650 $aCocoa butter
650 $aFood technology
650 $aVegetable products
650 $aChocolate
650 $aManteiga de Cacau
650 $aÓleo Vegetal
650 $aPequi
650 $aProduto de Origem Vegetal
650 $aTecnologia de Alimento
653 $aCocoa butter equivalent
653 $aKpangnan butter
653 $aPequi oil
700 1 $aGUEDES, A. M. M.
700 1 $aANTONIASSI, R.
700 1 $aCHIU, M. C.
700 1 $aMARANGONI, A. G.
773 $tJournal of the American Oil Chemists' Society$gv. 99, n. 9, p. 739-746, 2022.
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Embrapa Agroindústria de Alimentos (CTAA) |
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