Rheological properties of cupuassu and cocoa fats

Grasas y Aceites

Volumn 55, Issue 2, 2004, Pages 115-121

  Lannes, S C S ^a   Medeiros, M L ^a   Gioielli, L A ^a  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

Chocolate; Cupuassu; Fat; Rheology

Indexed keywords

FATTY ACIDS; FRUITS; LIPIDS; MORPHOLOGY; PARAFFINS; PHOSPHOLIPIDS; RHEOLOGY; SEED; TEXTURES; VISCOSITY;

CHOCOLATE; CUPUASSU; FAT FLOW; FAT NETWORK; MACROSCOPIC PROPERTIES;

OILS AND FATS;

FATS; FRUITS; OIL; RHEOLOGY; SEEDS; TEXTURE;

GRANDIFLORUM; MALVACEAE; THEOBROMA; THEOBROMA CACAO; THEOBROMA GRANDIFLORUM;

EID: 14944354735     PISSN: 00173495     EISSN: None     Source Type: Journal    
DOI: 10.3989/gya.2004.v55.i2.154     Document Type: Article

References (22)

1. American Oil Chemists' Society. (1990). Official methods and recommended practices of the AOCS, (4th ed.) Champaign, II, USA.
2. Barnes, H.A., Hutton, J.F., Walters, F.R.S. An introduction to rheology. London: Elsevier, 1999. p.1-35
3. Bricknell, J. and Hartel, R.W. (1998). Relation of fat bloom in chocolate to polymorphic transition of cocoa butter - J. Am. Oil Chem. Soc. 75, 1609-1615.
4. Gioielli, L.A., Simões, I.S., Rodrigues, J.N. (2003) Crystal morphology and interactions of binary and ternary mixtures of hydrogenated fats. J. Food Eng., London, 57, p. 347-355.
5. Hartman, L. & Lago, R. C. A. (1973). Rapid preparation of fatty acid methyl esters from lipids. Lab. Pract, 22, 475-476, 494.
6. Kleinert, J. (1970). Studies on the formation of fat bloom and methods of delaying it. In- Twenty years of confectionery and chocolate progress, ed. C.D. Pratt; E. Vadetzsky; K.E. Langwill; K.E. McCloskey; H.W. Schuemann. AVI, Westport, pp. 175.
7. Lannes, S.C.S. (2003). Cupuassu-A new confectionery fat from Amazonia - Inform-AOCS. 14, 40-41.
8. Lannes, S.C.S. & Gioielli, L.A. (1997). Misturas entre manteiga de cacau e sucedâneos comerciais: estudo de diagramas de curvas iso-sólidas e de iso-consistência - Rev. Soc.Bras.Ciência e Tec. Alim. 15, 132-7.
9. Lannes, S.C.S., Medeiros, M.L., Gioielli, L.A. (2000). Interações físicas entre gorduras de cupuaçu e de cacau. In: XVII CONGRESSO BRASILEIRO DE CIÊNCIA E TECNOLOGIA DE ALIMENTOS. Proceedings. SBCTA, 2, 6.150.
10. Lipp, M. and Anklam, E. (1998). Review of cocoa butter and alternative fats for use in chocolate - Part A. Compositional data. - Food Chem. 62, 73-97.
11. Lipp, M. and Anklam, E. (1998). Review of cocoa butter and alternative fats for use in chocolate - Part B. Analytical approaches for identification and determination - Food Chem.62, 99-108.
12. Metin, S. and Hartel, R.W. (1998). Thermal analysis of isothermal crystallization kinetics in blends of cocoa butter with milk fat or milk fat fractions - J.Am.Oil Chem.Soc. 75, 1617-1624.
13. Muller, H.G. Introduction a la reologia de los alimentos. Zaragoza: Acribia, 1973. 174p.
14. Narine, S.S., Marangoni, A.G. (1999). Microscopic and Theological studies of fat crystal networks - J. Crystal Growth, 198/199, 1315-1319.
15. Narine, S.S. & Marangoni, A.G. (1999). Relating structure of fat crystal networks to mechanical properties: a review - Food Res. Int. 32, 227-248.
16. Rosseau, D. (2000). Fat crystals and emulsion stability - a review - Food Res. Int. 33, 3-14.
17. Rohm, H. & Weidinger, K.H. (1993). Rheological behaviour of butter at small deformation - J. Texture Stud. 24, 157-172.
18. Sato, K. (2001). Crystallization behaviour of fats and lipids-a review - Chem. Eng. Sci. 56, 2255-2265.
19. Timms, R.E. (1985). - Physical properties of oils and mixtures of oils - J.Am. Oil Chem. Soc. 62, 241-249.
20. Vaeck, S.V. - Cacao butter and fat bloom. In: PRATT, C.D., VADETZSKY, E., LANGWILL, K.E., McCLOSKEY, K.E., SCHUEMANN, H.W., eds. - Twenty years of confectionery and chocolate progress. Westport: AVI, 1970. p.123-155.
21. Vasconcelos, M.N.L. et. al.(1975). - Estudo químico das sementes do cupuaçu - Acta Amazônica 3, 293-5.
22. Venturieri, G.A. (1993). - Cupuaçu: a espécie, sua cultura, usos e processamento - Clube do cupu, 108.