Cocoa butter equivalent from Kpangnan butter and Pequi oil. (7th August 2022)

• Record Type: Journal Article
• Authors: Ghazani, Saeed M.; Guedes, Andréa Madalena Maciel; Antoniassi, Rosemar; Chiu, Ming Chih; Marangoni, Alejandro G.
• Is Part Of: Journal of the American Oil Chemists' Society. Volume 99:Number 9(2022)
• Page Start: 739
• Page End: 746
• Publication Date: 2022-08-07
• Subjects: chocolate -- cocoa butter equivalent -- Kpangnan butter -- Pequi oil; Oils and fats -- Periodicals; Soap -- Periodicals; Fats -- Periodicals; Food-Processing Industry -- Periodicals; Acides gras -- Périodiques; Aliments -- Industrie et commerce -- Périodiques; Huiles et graisses -- Périodiques; Savon -- Périodiques; Oliën; Chemie; Oils and fats; Soap; Periodicals; 547.77
• DOI: 10.1002/aocs.12630
• Languages: English
• ISSNs: 0003-021X

Abstract

Abstract: Novel cocoa butter equivalents were designed using dry fractionated Pequi oil and solvent fractionated Kpangnan butter. Static crystallization of binary mixtures into the triclinic form ( β 2 ) was achieved after 12 days of static crystallization at room temperature for all mixtures and after 4 days only for the 80:20 w/w and 90:10 w/w fractionated Kpangnan: Pequi oil mixtures. However, after 60 days of storage at 22°C, all binary blends (except 100% fractionated pequi oil and 100% fractionated Kpangnan butter) were crystallized in the most stable triclinic crystal form ( β 1 ). Here we also reported a higher melting behavior for the fractionated Pequi oil: fractionated Kpangnan (80:20 w/w and 90:10 w/w), after 4 days of static crystallization at room 22°C, which, based on the x‐ray results, could be addressed to completion of crystal polymorphic transition to the triclinic β 2 form during 4 days of storage. Our results suggest that the 70:30 w/w fractionated Pequi oil: Kpangnan mixture after 60 days of storage at 22°C showed a melting point of 34°C, a stable triclinic β 2 form, and a triglyceride composition of 28% POP, 4.6% POS, and 33% SOS displayed solid‐state characteristics, melting point, and crystal structure, of a novel cocoa butter equivalent.