Abstract
Novel cocoa butter equivalents were designed using dry fractionated
Pequi oil and solvent fractionated Kpangnan butter. Static
crystallization of binary mixtures of these two fractions into the
triclinic form (β2) was achieved after 12 days for all mixtures and
after 4 days for the 80:20 w/w and 90:10 w/w fractionated Kpangnan:Pequi
oil mixtures. Moreover, after 60 days of storage at 22oC, all binary
blends (except 100% fractionated pequi oil and 100% fractionated
Kpangnan butter) were crystallized in the most stable triclinic crystal
form (β1). Here we also discovered an unusual melting behavior for the
fractionaled 30:70 w/w and 20:80 w/w fractionated Kpangnan:Pequi oil
mixtures, where after 4 days of static crystallization at room 22oC,
these mixtures displayed higher than predicted melting points, 41.89 oC
and 33.32 oC, respectively. This suggested a faster kinetics of
transformation to the triclinic β2 form for those mixtures. Our results
suggest that the 30:70 w/w fractionated Kpangnan:Pequi oil mixture with
a melting point of 34oC after 60 days storage at 22oC, a stable
triclinic β2 form, and a triglyceride composition of 28% POP, 4.6% POS
and 33% SOS displayed solid state characteristics, melting point and
crystal structure, of a commercial cocoa butter equivalent.