Physicochemical properties of Brazilian cocoa butter and industrial blends. Part II Microstructure, polymorphic behavior and crystallization characteristics
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 pa...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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Consejo Superior de Investigaciones Científicas
2012-03-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1358 |
| _version_ | 1818720743507099648 |
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| author | A. P. B. Ribeiro R. Corrêa Basso L. A.G. Gonçalves L. A. Gioielli A. Oliveira dos Santos L. Pavie Cardoso T. Guenter Kieckbusch |
| author_facet | A. P. B. Ribeiro R. Corrêa Basso L. A.G. Gonçalves L. A. Gioielli A. Oliveira dos Santos L. Pavie Cardoso T. Guenter Kieckbusch |
| author_sort | A. P. B. Ribeiro |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-12-17T20:27:41Z |
| format | Article |
| id | doaj.art-14a5aa65c5c0419192e1f770c0a380ac |
| institution | Directory Open Access Journal |
| issn | 0017-3495 1988-4214 |
| language | English |
| last_indexed | 2024-12-17T20:27:41Z |
| publishDate | 2012-03-01 |
| publisher | Consejo Superior de Investigaciones Científicas |
| record_format | Article |
| series | Grasas y Aceites |
| spelling | doaj.art-14a5aa65c5c0419192e1f770c0a380ac2022-12-21T21:33:42ZengConsejo Superior de Investigaciones CientíficasGrasas y Aceites0017-34951988-42142012-03-01631899910.3989/gya.0691111328Physicochemical properties of Brazilian cocoa butter and industrial blends. Part II Microstructure, polymorphic behavior and crystallization characteristicsA. P. B. Ribeiro0R. Corrêa Basso1L. A.G. Gonçalves2L. A. Gioielli3A. Oliveira dos Santos4L. Pavie Cardoso5T. Guenter Kieckbusch6School of Chemical Engineering, University of CampinasFaculty of Food Engineering, University of CampinasFaculty of Food Engineering, University of CampinasFaculty of Pharmaceutical Sciences, University of São PauloSocial Sciences, Health and Technology Center, University of MaranhãoInstitute of Physics Gleb Wataghin, University of CampinasSchool of Chemical Engineering, University of CampinasThe 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.http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1358cocoa buttercrystallization kineticsmicrostructurepolymorphism |
| spellingShingle | A. P. B. Ribeiro R. Corrêa Basso L. A.G. Gonçalves L. A. Gioielli A. Oliveira dos Santos L. Pavie Cardoso T. Guenter Kieckbusch Physicochemical properties of Brazilian cocoa butter and industrial blends. Part II Microstructure, polymorphic behavior and crystallization characteristics Grasas y Aceites cocoa butter crystallization kinetics microstructure polymorphism |
| title | Physicochemical properties of Brazilian cocoa butter and industrial blends. Part II Microstructure, polymorphic behavior and crystallization characteristics |
| title_full | Physicochemical properties of Brazilian cocoa butter and industrial blends. Part II Microstructure, polymorphic behavior and crystallization characteristics |
| title_fullStr | Physicochemical properties of Brazilian cocoa butter and industrial blends. Part II Microstructure, polymorphic behavior and crystallization characteristics |
| title_full_unstemmed | Physicochemical properties of Brazilian cocoa butter and industrial blends. Part II Microstructure, polymorphic behavior and crystallization characteristics |
| title_short | Physicochemical properties of Brazilian cocoa butter and industrial blends. Part II Microstructure, polymorphic behavior and crystallization characteristics |
| title_sort | physicochemical properties of brazilian cocoa butter and industrial blends part ii microstructure polymorphic behavior and crystallization characteristics |
| topic | cocoa butter crystallization kinetics microstructure polymorphism |
| url | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1358 |
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