Cocoa butter symmetrical monounsaturated triacylglycerols: separation by solvent fractionation and application as crystallization modifier.

ABSTRACT: Symmetrical monounsaturated triacylglycerols-also known as SUS (saturated unsaturated saturated triacylglycerols)-are the main triacylglycerols present in cocoa butter (CB), exhibiting decisive influence in the tempering process conditions and sensorial characteristics in chocolate products. CBs with lower amounts of SUS do not crystallize adequately in chocolate processing, generating a low quality product with higher susceptibility to fat bloom formation. In this context, fractions with higher contents of SUS triacylglycerols were obtained by solvent fractionation of cocoa butter, under four operating conditions varying crystallization temperatures (17, 18, 20 and 22 °C) and sample/acetone solvent ratios (1:7 and 1:5, in w/v). After solvent evaporation, CB fractions were evaluated in ter

SUBMITTER: Buscato MHM 

PROVIDER: S-EPMC5602990 | biostudies-literature | 2017 Sep

REPOSITORIES: biostudies-literature