Avaliação De Propriedades Térmicas De Manteiga De Cacau E Gorduras Alternativas

Quast, Leda Battestin; Luccas, Valdecir; Demiate, Ivo Mottin; Quast, Ernesto; Kieckbusch, Theo Guenter

doi:10.3895/s1981-36862011000100002s1

Cited by 5 publications

(4 citation statements)

References 5 publications

(7 reference statements)

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“…Vários outros estudos atestam a gelatina como ingrediente com funcionalidades positivas no desenvolvimento de novos produtos alimentícios (TONELLI et al, 2005;MANZANO, 2007;WALTER et al, 2010;CARVALHO et al, 2011;ALMEIDA et al, 2012a;COSTA et al, 2013) (BOURGEOIS, ROUX, 1982;CHARLEY, WEAVER, 1998;BOUTIN, 2000;LINDSAY, 2010). Recentemente, Harrison-dunn (2015) ressaltou a apresentação no evento industrial, Feira de Ingredientes Alimentícios da Europa (FiE), de café enriquecido com colágeno, bem como barras de cereais e gomas. O Quadro 1 apresenta as aplicações de gelatina em alguns produtos alimentícios e suas funcionalidades.…”

Section: Propriedades Funcionais E Aplicações Da Gelatinaunclassified

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Aplicação de gelatina obtida de subproduto animal como substituto parcial de gordura em <i>spread</i> de chocolate

Almeida¹

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Section: Propriedades Funcionais E Aplicações Da Gelatinaunclassified

“…Já a gordura vegetal, o componente de custo mais elevado, foi responsável por mais da metade (54 %) do custo total na formulação controle. Trata-se de um ingrediente elaborado com finalidades específicas, que segundo a Cargill (2015) deve proporcionar a estrutura adequada em aplicações como: recheios, pães e bolos.…”

Section: Análise De Custos Das Formulaçõesunclassified

Aplicação de gelatina obtida de subproduto animal como substituto parcial de gordura em <i>spread</i> de chocolate

Almeida¹

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“…Estas novas perspectivas permite aos fabricantes de gorduras e de chocolates, a substituição parcial da manteiga de cacau por outras gorduras vegetais alternativas. No entanto, diferentemente da legislação aplicada em países da Ásia, Europa e Estados Unidos, que estabelecem critérios bem definidos determinando o tipo de gordura alternativa a ser utilizada, no Brasil qualquer tipo de gordura vegetal pode ser empregada e, como consequência, o custo e a funcionalidade passaram a ser os critérios de escolha (QUAST et al, 2011).…”

Section: Gorduras Alternativasunclassified

Gorduras alternativas no comportamento de cristalização da manteiga de cacau e do chocolate

Silva¹,

Gonçalves²

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Cocoa butter (CB) is an extremely important natural fat for chocolate formulation, but due to the difficulty access and volatility of its price, alternative fats have been studied and produced to replace them as the Cocoa Butter Equivalent (CBE) and Cocoa Butter Substitutes (CBS). However, the crystallization and sensory characteristics that CB promoted in chocolate are very singular. Moreover, there may be an incompatibility between the alternative fats and CB which will cause defects in chocolate as fat bloom. The aim of this work was study the crystallization of CB, CBE, CBS, and their mixtures, in order to obtain a fraction as similar as possible to the pure CB for the preparation of dark chocolates, and study the influence of these fats on fat bloom formation. The mixtures were prepared based on the total content of CB on chocolate (CB added and CB inside the liquor), and the studied concentrations ranging from 5%, 10%, 15%, 20% and 37.5% of the CBE or CBS on CB. Raw materials and mixtures were characterized by fatty acid composition, triacylglycerol composition, isothermal crystallization, solid fat content, microstructure, thermal behavior, polymorphism, consistency and melting point. To check the effect of the addition of these fats in chocolate quality and resistance to fat bloom, the samples were produced and stored under two conditions, 100 days at 20° C and by temperature cycling for six cycles of 48h, 24h at 20°C and 24h at 33°C, periodically evaluated for, whiteness index, snap, microstructure, polymorphism and thermal behavior. The mixtures between CBS and CB showed large changes in the crystallization and plasticity as the CBS content was increased and the main effect is the formation of an eutectic mixture between the two fats. CBE and CB mixtures are fully compatible and little changes on crystallization of these mixtures are found even at high concentrations of CBE. Therefore it was possible to use 20% of CBE and 10% of CBS in chocolate production. All chocolates stored at 20°C showed excellent resistance to fat bloom and showed no signs occurrence of this defect during the 100 days. Nevertheless, the chocolate standard under temperature cycling, after 3 cycles showed modifications polymorphic and visual characteristics of fat bloom, and these characteristics were enhanced as the cycles were proceeding. Other chocolates were not so influenced by the variation of temperature, especially chocolate with CBE that showed no visual change or structural feature of fat bloom, and with CBS only showed after the sixth cycle the first small signs of this phenomenon. Through these results was concluded that despite the incompatibility between CBS and MC observed in the study of crystallization of these mixtures, this incompatibility was not decisive to accelerate the formation of fat bloom in chocolates with this fat, which are more resistant than standard chocolate. The addition of CBE on chocolates did not result on significant crystallization changes and also increased the resistance of chocolate to fat...

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“…Representa a fase contínua do produto e serve de matriz dispersante para as partículas sólidas de cacau, açúcar e leite. A manteiga de cacau é responsável por diversas características de qualidade no produto final, como dureza e quebra à temperatura ambiente (snap), completa fusão na boca, brilho, contração durante o desmolde e rápido desprendimento de aroma e sabor na degustação QUAST et al, 2007). Além disso, a manteiga de cacau é um dos ingredientes mais caros do chocolate, correspondendo de 25 a 36% (m/m) do custo do produto acabado (HINDLE;POVEY;SMITH, 2002).…”

Section: Cristalização Da Manteiga De Cacauunclassified

Produção e caracterização de micropartículas lipídicas, obtidas por spray cooling, para utilização como agentes de nucleação na produção de chocolates

Lopes¹

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Fats crystallization is a complex phenomenon which, when controlled, can be applied in several chemical and food industries sectors. In chocolate production, the use of nucleating agents can occur by the incorporation of high melting point triglycerides, melted or in solid form. The seeds can be added directly in the chocolate mass or in the cocoa butter, resulting in a large number of well-defined crystallization nuclei, which are the basis for the structural arrangement of the fat crystal network. In this way, the seeds can improve and/or accelerate the chocolate tempering step. Based on these facts, the objective of this research was to produce and to characterize solid lipid microparticles (SLM) from fully hydrogenated oils (hardfats) of palm (FHPO), cottonseed (FHCO), soybean (FHSO) and crambe (FHCrO), using the spray cooling (SC) technique in order to study the influence of the addition of these SLM as nucleating agents in dark chocolate tempering process. The SLM were produced by varying the process parameters: hardfats maintenance temperature (70 to 85 °C), SLM solidification temperature (0 to 24 °C), nozzle diameter (0.7 to 1 mm) and atomiser air pressure (1.25 to 1.75 kgf/cm 2 ). The SLM produced presented  polymorphism, spherical shape and mean diameter between 56.12 and 2514.32 µm, depending on the hardfats and process conditions used. The polymorphic transition kinetics of SLM stored at 25, 35 and 45 °C was investigated by 141 days evaluating the visual configuration, the thermal melting behavior and the SLM polymorphism. The full transition from SLM to polymorphism of their respective hardfats occurred more quickly at 45 °C, with full transition of SLM observed in the SLM of FHSO, FHPO and FHCO after 24 hours, without altering the visual aspect. At 35 °C, the SLM transition of FHPO and FHCO occurred after 4 days, and at 25 °C the complete transition was observed only in the SLM of FHCO. For SLM of FHCrO,  polymorphism was predominant in the treatments at 25 and 35 °C and there was only polymorphic transition in the treatment at 45 °C after 15 days. It was observed time reduction on the tempering chocolates steps with the addition of SLM of FHSO with  polymorphism, which showed similar rupture tension and color to the chocolate subjected to the conventional way of tempering. The results indicate that SC technique is suitable for the SLM production of the studied hardfats. However, for use of these SLM as crystallization agents is required to induce the polymorphic transition for the most stable polymorph, preferably non-static way in order to avoid the agglomerates formation.

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Avaliação De Propriedades Térmicas De Manteiga De Cacau E Gorduras Alternativas

Cited by 5 publications

References 5 publications

Aplicação de gelatina obtida de subproduto animal como substituto parcial de gordura em <i>spread</i> de chocolate

Aplicação de gelatina obtida de subproduto animal como substituto parcial de gordura em <i>spread</i> de chocolate

Gorduras alternativas no comportamento de cristalização da manteiga de cacau e do chocolate

Produção e caracterização de micropartículas lipídicas, obtidas por spray cooling, para utilização como agentes de nucleação na produção de chocolates

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