Artículos de revistas
Physico-chemical properties of Brazilian cocoa butter and industrial blends. Part II - Microstructure, polymorphic behavior and crystallization characteristics
Registro en:
Grasas Y Aceites. Inst Grasa Sus Derivados, v.63, n.1, p.89-99, 2012
0017-3495
WOS:000300536900011
10.3989/gya.069111
Autor
Ribeiro, A. P. B.
Correa Basso, R.
Goncalves, L. A. G.
Gioielli, L. A.
Oliveira dos Santos, A.
Pavie Cardoso, L.
Guenter Kieckbusch, T.
Institución
Resumen
Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) The microstructural behavior of industrial standardized cocoa butter samples and cocoa butter samples from three different Brazilian states is compared. The cocoa butters were characterized by their microstructural patterns, crystallization kinetics and polymorphic habits. The evaluation of these parameters aided in establishing relationships between the chemical compositions and crystallization behavior of the samples, as well as differentiating them in terms of technological and industrial potential for use in tropical regions. 63 1 89 99 Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)