Effects of processing conditions and emulsifiers addition of crystallization kinetics and polymorphims of cupuassu fat and its fractions

REGINA RAMOS; VICTOR GARCIA LONDOÑO; MARTÍNEZ ,KARINA D.; MARIA JOSÉ RODRIGUEZ BATILLER; VIRGINIA BORRONI; ROBERTO JORGE CANDAL; MARÍA LIDIA HERRERA

Atlanta

Congreso; 2022 AOCS Annual Meeting & Expo; 2022

Effects of processing conditions and emulsifiers addition of crystallization kinetics and polymorphims of cupuassu fat and its fractionsCupuassu fat is a semi-solid vegetable fat obtained from a tree called Theobroma grandiflorum, native to the Amazon. The aim of the present work was to study the polymorphic behavior of cupuassu fat and its fractions (obtained by dry fractionation at 24, 26, and 29°C) crystallized at different temperatures and under a temperature cycle. Samples were analyzed for fatty acid and triacylglycerol compositions, solid fat content (SFC), thermal behavior, crystalline morphology, and polymorphic behavior by small angle X-ray scattering (SAXS) using synchrotron light. Stearin fractions showed a higher content of saturated fatty acids, a higher content of the triacylglicerols POP, POS, SOS, and SOA, and a higher SFC with temperature than original sample and olein fractions. Cupuassu fat crystallized in the α form up to 17°C. Then, the α form suffered a polymorphic transformation to ß´2. At 18°C the α form did not crystallized. The first polymorphic form that appeared was the ß´1. To crystallize the ß2 form it was necessary to applied a temperature cycle. Oleins and stearin obtained at 24°C showed the same behavior as original sample. Stearins obtained at 26 and 29°C did not showed ß´ crystals when crystallized under a temperature cycle: α form transformed in ß2 form or in ß1 form, respectively. From these results, stearin crystallized at 26°C that had a ß2 tendency, would be the best for chocolate and confections.