Cristalização da manteiga de cacau e seus substitutos no chocolate

A manteiga de cacau é um ingrediente essencial em chocolate. É responsável pelas suas características, como brilho, textura e liberação de sabor na degustação. A cada ano, a demanda por produtos de chocolate e derivados do cacau aumenta, contudo, a oferta de cacau não acompanha esse crescimento e, inclusive, vem caindo devido à pragas e crises econômicas e sociais nos principais países produtores. Por essa razão surge a necessidade de se explorar alternativas lipídicas para a manteiga de cacau. Esse trabalho apresenta uma revisão bibliográfica das alternativas desta importante fonte lipídica, também conhecidas como Cocoa Butter Alternatives (CBAs), e dissertar sobre o impacto da adição das mesmas nas propriedades de cristalização do chocolate. Para isso, apresentou-se uma breve introdução sobre lipídios e suas formas de cristalização, seguido do processamento do cacau e do chocolate para, então, contextualizar a literatura sobre as CBAs. O trabalho faz uma contribuição à área de conhecimento que contempla os principais defeitos do chocolate e seus derivados e como as gorduras alternativas podem mitiga-losCocoa butter is an essential ingredient in chocolate. It is responsible for its characteristics, such as brightness, texture and flavor release in the mouth. Each year, the demand for cocoa and chocolate products increases. Not only the supply of cocoa does not follow the demand¿s growth, it also has been falling due to plagues and socio-economics crises in the main producing countries. For this reason, the need arises to explore lipid alternatives for cocoa butter. This work presents a bibliographical review of the alternatives of this important lipid, also known as Cocoa Butter Alternatives (CBAs), and to discuss the impact of adding them to the crystallization properties of chocolate. For this, a brief introduction about lipids and their forms of crystallization was presented, followed by the processing of cocoa and chocolate to contextualize the literature on CBAs. The report contributes to the area of knowledge that addresses the main defects of chocolate and its derivatives and how the alternative fats can mitigate the

Extraction Of Edible Avocado Oil Using Supercritical Co2 And A Co2/ethanol Mixture As Solvents

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Avocado oil is similar to olive oil, it can be used as an ingredient in functional foods since it contain high contents of vitamins and phytosterols and its triacylglycerols contain high contents of unsaturated fatty acid. The present study sought to evaluate the technical viability of extraction of avocado oil by super-critical technology using GRAS solvents (Generally Recognized as Safe). Freeze-dried avocado (Persea Americana) pulp with 65% lipids was subjected to supercritical extraction in a fixed bed at temperatures of 40, 60, and 80 degrees C and pressures of 200, 300 and 400 bar, using supercritical carbon dioxide (scCO(2)) as a solvent in a first step, and a scCO(2)/ethanol mixture (93/7 w/w) in a second step. Extraction curves (mass of oil extracted versus extraction time) were obtained from the overall extraction yields, and from this curve the solubility of oil in scCO(2) was calculated. The extraction appeared to be technically viable to obtain up to 98% oil recovery. The solubility values correlated well with the Chrastil equation, and presented similar order of magnitude to the solubility of oils reported in literature. (C) 2016 Elsevier Ltd. All rights reserved.1944045Sao Paulo Research Foundation FAPESP [2013/10932-8]scientific initiation scholarshipFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP