Physico-chemical properties of Brazilian cocoa butter and industrial blends. Part II - Microstructure, polymorphic behavior and crystallization characteristics

Physico-chemical properties of Brazilian cocoa butter and industrial blends. Part II - Microstructure, polymorphic behavior and crystallization characteristics

A. P. B. Ribeiro, R. Corrêa Basso, L. A. G. Gonçalves, L. A. Gioielli, A. Oliveira dos Santos, L. Pavie Cardoso and T. Guenter Kieckbusch

ARTIGO

Inglês

[Propiedades físico-químicas de la manteca de cacao de Brasil y mezclas industriales. Parte II - Microestructura, comportamiento polimórfico y características de la cristalización]

Agradecimentos: To the Fundacao de Amparo a Pesquisa do Estado de Sao Paulo (FAPESP - Proc. 2009/53006-0 and Proc. 2010/18504 -7) for the financial support

Abstract: 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...

Resumen: En este trabajo se presenta el comportamiento de la microestructura y la cristalización de mantecas de cacao representativas de las mezclas industriales, y de la manteca de cacao original de tres regiones geográficas diferentes de Brasil. Las muestras se evaluaron de acuerdo a la...

FUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESP

Aberto

Physico-chemical properties of Brazilian cocoa butter and industrial blends. Part II - Microstructure, polymorphic behavior and crystallization characteristics

A. P. B. Ribeiro, R. Corrêa Basso, L. A. G. Gonçalves, L. A. Gioielli, A. Oliveira dos Santos, L. Pavie Cardoso and T. Guenter Kieckbusch


										

Physico-chemical properties of Brazilian cocoa butter and industrial blends. Part II - Microstructure, polymorphic behavior and crystallization characteristics

A. P. B. Ribeiro, R. Corrêa Basso, L. A. G. Gonçalves, L. A. Gioielli, A. Oliveira dos Santos, L. Pavie Cardoso and T. Guenter Kieckbusch

    Fontes

    Grasas Y aceites

    Vol. 63, n. 1 (2012), p. 89-99