BINARY MIXTURES OF COCOA BUTTER AND FULLY HYDROGENATED MACAÚBA ALMOND OIL

Cocoa butter (MC) is the main fat used in the manufacture of chocolates. As it is a high-cost raw material, alternatives are widely studied and used for its partial replacement. In this work, fully hydrogenated macaúba almond oil (OAMTH) was evaluated as a potential substitute for CM. The crystallization isotherms at 17.5°C were monitored by Nuclear Magnetic Resonance Spectrometer (NMR), and thermal behavior, performed in a differential scanning calorimeter (DSC), were determined for binary mixtures composed of MC/OAMTH, in the proportions of 100/0 (M100), 90/10 (M90), 80/20 (M80), 70/30 (M70), 40/60 (M60), 50/50 (M50), 60/40 (M40), 70/30 (M30), 80/20 (M20), 90/10 (M10) and 0/100 (M0) (m/m). For the crystallization isotherm, MC had the longest induction time (t_SFC), 17 minutes, with maximum solids content (max_SFC) of 66.29%. The OAMTH showed 3-minute_SFC t with_{the max} SFC equal to 62.46%.  The_{SFC t decreased} with the amount of OAMTH incorporated into the mixtures. As for the_max SFC, the mixtures showed a decline in this parameter according to the increase of OAMTH up to the M60 mixture, which can be considered a critical point for crystallization. Regarding the thermal behavior, the OAMTH showed 2 crystallization peaks, with an initial temperature of 38.35ºC. For the mixtures, a tendency was observed to displace the main peak to the formation of a new peak, with a lower temperature. For the melting curve, CM and OAMTH showed only one peak, with final melting temperatures equal to 27.86 and 55.77 °C, respectively