02206naa a2200325 a 450000100080000000500110000800800410001902400440006010000190010424500870012326000090021052012590021965000170147865000200149565000230151565000140153865000220155265000180157465000100159265000300160265000270163265300280165965300200168765300140170770000210172170000190174270000160176170000210177777300820179821463362022-09-12       2022    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1002/aocs.126302DOI1 aGHAZANI, S. M.  aCocoa butter equivalent from Kpangnan butter and Pequi oil.h[electronic resource]  c2022  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.  aCocoa butter  aFood technology  aVegetable products  aChocolate  aManteiga de Cacau  aÓleo Vegetal  aPequi  aProduto de Origem Vegetal  aTecnologia de Alimento  aCocoa butter equivalent  aKpangnan butter  aPequi oil1 aGUEDES, A. M. M.1 aANTONIASSI, R.1 aCHIU, M. C.1 aMARANGONI, A. G.  tJournal of the American Oil Chemists' Societygv. 99, n. 9, p. 739-746, 2022.