Effect of Sucrose Ester S-170 on Physical Properties and Polymorphic Behavior of Cupuassu Fat and Its Fractions

MARIA LIDIA HERRERA; ANA CAROLINA RODRÍGUEZ NEGRETTE; MARIA JOSE RODRIGUEZ BATILLER; VIRGINIA BORRONI; VICTOR GARCIA LONDOÑO; ROBERTO CANDAL

Congreso; 2021 AOCS Annual Meeting & Expo; 2021

AOCS

Fat from cupuassu beans is extensively used in the production of candies and confectionery in the northern and northeastern regions of Brazil, where the Theobroma species was originally found and is considered as an excellent raw material for utilization in the food industry. Besides, cupuassu fat is considered a good candidate to partially substitute cocoa butter in chocolate. Polymorphism of natural fats is very important for the food industry since it is related to macroscopic properties of final products, such as texture, colour or appearance. Physical chemical properties of cupuassu fat were modified by dry fractionation. The effect of the sucrose ester S-170 on crystallization kinetics and polymorphic behaviour of cupuassu fat (CF) and its stearin fractions obtained by dry fractionation at 29 (S-29), 26 (S-26), and 24 (S-24) °C was studied by polarized light microscopy and small and wide angle X-ray scattering. In situ experiments were performed in real time using synchrotron radiation as the light source. Sucrose ester S-170 shortened induction times of crystallization, acting as a seed. In addition to the kinetics effects, it modified polymorphic behaviour. Depending on processing conditions used (under thermal cycles or isothermal storage), it promoted crystallization in a specific polymorphic form: β?2 (CF and its stearins) or β2 (S-29). Crystallization in a stable and unique β?-form makes CF and its stearins a good alternative to trans-fats. With the addition of sucrose ester S-170, S-29's increased tendency to crystallize in β2-form extends its applications in chocolate and coatings.