Physical properties of tempered mixtures of cocoa butter, CBR and CBS fats

dc.creatorQuast, LB
dc.creatorLuccas, V
dc.creatorRibeiro, APB
dc.creatorCardoso, LP
dc.creatorKieckbusch, TG
dc.date2013
dc.dateAUG
dc.date2014-07-30T14:32:02Z
dc.date2015-11-26T16:45:50Z
dc.date2014-07-30T14:32:02Z
dc.date2015-11-26T16:45:50Z
dc.date.accessioned2018-03-28T23:31:30Z
dc.date.available2018-03-28T23:31:30Z
dc.identifierInternational Journal Of Food Science And Technology. Wiley-blackwell, v. 48, n. 8, n. 1579, n. 1588, 2013.
dc.identifier0950-5423
dc.identifierWOS:000321696800003
dc.identifier10.1111/ijfs.12127
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/59774
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/59774
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1274338
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionPhysical characteristics of precrystallised binary mixtures of cocoa butter (CB) and 5, 10, 15, 20, 25 and 30% (w/w) cocoa butter replacer (CBR) or cocoa butter substitute (CBS) were determined. The lipid composition was obtained by chromatography and the solid fat content (SFC) by nuclear magnetic resonance. Tempering was carried out using a lab-scale agitated jacket vessel reactor. Bars made with tempered samples were submitted to X-ray diffraction and rupture tests. Snap values of crystallised mixtures decrease with an increase in the amount of alternative fat. X-ray diffraction patterns confirmed the predominant formation of the beta polymorph habit for CB and beta prime form for CBR and CBS. Mixtures of CB and CBR exhibit chemical compatibility. The knowledge of the snap values and of the variation of SFC with temperature proved to suffice to adequately anticipate the influence of the addition of alternative fats on chocolates physical attributes.
dc.description48
dc.description8
dc.description1579
dc.description1588
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionFAPESP [2009/53006-0]
dc.languageen
dc.publisherWiley-blackwell
dc.publisherHoboken
dc.publisherEUA
dc.relationInternational Journal Of Food Science And Technology
dc.relationInt. J. Food Sci. Technol.
dc.rightsfechado
dc.rightshttp://olabout.wiley.com/WileyCDA/Section/id-406071.html
dc.sourceWeb of Science
dc.subjectCocoa butter replacer
dc.subjectcocoa butter substitute
dc.subjectcocoa butter
dc.subjectsolid fat content
dc.subjectX-ray diffraction
dc.subjectCrystallization Behavior
dc.subjectPhase-transitions
dc.subjectLipid Systems
dc.subjectChocolate
dc.subjectPolymorphism
dc.subjectShear
dc.subjectTemperature
dc.subjectCrystals
dc.subjectPart
dc.titlePhysical properties of tempered mixtures of cocoa butter, CBR and CBS fats
dc.typeArtículos de revistas


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