Propiedades físicas de mezclas pre-cristalizadas de manteca de cacao y grasa de cupuassu

The physical characteristics of pre-crystallized binary mixtures of cocoa butter (Bahia + Indonesian blend) and 5, 10, 15, 20, 25 and 30% (w/w) cupuassu fat were determined. Precrystallization was carried out using a lab-scale agitated jacket vessel reactor (700 mL). Samples were submitted to differential scanning calorimetry and X-Ray diffraction. The solid fat content and rupture force were also quantified. The snap values of the crystallized mixture decreased with an increase in the amount of alternative fat. A similar trend was observed with respect to the melting point values. The cocoa butter and cupuassu fat X-ray diffraction patterns confirmed the predominant formation of the β polimorph. The addition of up to 30% cupuassu fat did not significantly affect the values of the physical properties when compared to pure cocoa butter.Se han determinado las características físicas de mezclas binarias pre-cristalizadas de manteca de cacao (mezcla de Bahia + Indonesia) con 5, 10, 15, 20, 25 y 30 % (m/m) de grasa de cupuassu. La pre-cristalización se ha efectuado a escala de laboratorio utilizando un reactor de vidrio con camisa (700mL) con agitación. Las muestras fueron analizadas mediante calorimetría diferencial de barrido, difracción de rayos- X, contenido en grasa solida y tensión de ruptura. Los valores de tensión de ruptura de las mezclas pre-cristalizadas disminuyeron con la incorporación de grasa de cupuassu, siendo este comportamiento observado también para el punto de fusión. Después de la pre-cristalización, manteca de cacao y grasa de cupuassu confirmaron la presencia de polimorfismo β, por medio de análisis de difracción de rayos-X. La adición de hasta 30% de grasa de cupuassu en la manteca de cacao no afecta de modo significativo en las propiedades físicas cuando son comparadas con la manteca de cacao pura

Physical properties of pre-crystallized mixtures of cocoa butter and cupuassu fat

The physical characteristics of pre-crystallized binary mixtures of cocoa butter (Bahia + Indonesian blend) and 5, 10, 15, 20, 25 and 30% (w/w) cupuassu fat were determined. Precrystallization was carried out using a lab-scale agitated jacket vessel reactor (700 mL). Samples were submitted to differential scanning calorimetry and X-Ray diffraction. The solid fat content and rupture force were also quantified. The snap values of the crystallized mixture decreased with an increase in the amount of alternative fat. A similar trend was observed with respect to the melting point values. The cocoa butter and cupuassu fat X-ray diffraction patterns confirmed the predominant formation of the β polimorph. The addition of up to 30% cupuassu fat did not significantly affect the values of the physical properties when compared to pure cocoa butter.<br><br>Se han determinado las características físicas de mezclas binarias pre-cristalizadas de manteca de cacao (mezcla de Bahia + Indonesia) con 5, 10, 15, 20, 25 y 30 % (m/m) de grasa de cupuassu. La pre-cristalización se ha efectuado a escala de laboratorio utilizando un reactor de vidrio con camisa (700mL) con agitación. Las muestras fueron analizadas mediante calorimetría diferencial de barrido, difracción de rayos- X, contenido en grasa solida y tensión de ruptura. Los valores de tensión de ruptura de las mezclas pre-cristalizadas disminuyeron con la incorporación de grasa de cupuassu, siendo este comportamiento observado también para el punto de fusión. Después de la pre-cristalización, manteca de cacao y grasa de cupuassu confirmaron la presencia de polimorfismo β, por medio de análisis de difracción de rayos-X. La adición de hasta 30% de grasa de cupuassu en la manteca de cacao no afecta de modo significativo en las propiedades físicas cuando son comparadas con la manteca de cacao pura

Dispersed free phytosterols as structuring agents in lipid systems with reduced saturated fat

The negative effects of trans fatty acids and saturated fatty acids in food have been widely discussed and this has led to progressive changes in the legislation of many countries. The use of structuring agents or crystallization modifiers, as specific triacylglycerol and minor lipids have been indicated as the only viable alternative for obtaining low saturated fats with properties which are compatible with food application. In this context, phytosterols, natural products with hypocholesterolemic action, and hard fat-crystallization modulators, present a new option for structuring lipid matrices. This work characterized the effects of fully hydrogenated soybean oil and free phytosterols on the physical properties and crystallization behavior of palm oil and canola oil blends for the development of zero trans-fat bases with low levels of saturated fatty acids. The systems were evaluated for chemical composition, atherogenic index, solid fat profiles, microstructure, consistency, thermal behavior and polymorphism

Photography-based taxonomy is inadequate, unnecessary, and potentially harmful for biological sciences

The question whether taxonomic descriptions naming new animal species without type specimen(s) deposited in collections should be accepted for publication by scientific journals and allowed by the Code has already been discussed in Zootaxa (Dubois & Nemésio 2007; Donegan 2008, 2009; Nemésio 2009a–b; Dubois 2009; Gentile & Snell 2009; Minelli 2009; Cianferoni & Bartolozzi 2016; Amorim et al. 2016). This question was again raised in a letter supported by 35 signatories published in the journal Nature (Pape et al. 2016) on 15 September 2016. On 25 September 2016, the following rebuttal (strictly limited to 300 words as per the editorial rules of Nature) was submitted to Nature, which on 18 October 2016 refused to publish it. As we think this problem is a very important one for zoological taxonomy, this text is published here exactly as submitted to Nature, followed by the list of the 493 taxonomists and collection-based researchers who signed it in the short time span from 20 September to 6 October 2016

Viscoelasticity of frozen/thawed egg yolk as affected by salts, sucrose and glycerol

Based on dynamic rheological measurements, sucrose, glycerol and magnesium chloride (MgCl2) prevented egg yolk gelation at concentrations of 2% and higher, These additives showed improved cryoprotectant effects as their concentrations were increased, Sodium chloride (NaCl) at higher than 2% also prevented gelation but at 10%, it caused a considerable increase in viscosity of unfrozen yolk, Calcium chloride (CaCl2) showed an opposite effect, promoting protein coagulation before freezing, Samples with 2% CaCl2 gelled completely after 36h at -24 degrees C, Before freezing, potassium chloride (KCl) in the range 2-10% had an effect similar to that of NaCl, However, after freezing its effect changed, Yolk with 2% KCl, frozen 36h at -24 degrees C, showed very elastic behavior

Shelf life extension of individually film-wrapped mangoes

Mangoes cv. Keitt were individually sealed in a heat-shrinkable polyolefin film (D-955) and a low-density polyethylene film (LDPE), stored for 0-5 weeks at 12°C and 17°C, and then ripened unwrapped at 22°C. Weight loss of packaged mangoes was significantly lower than that of the non-wrapped control. A sensory panel ranked the mangoes for overall eating quality and appearance. D-955 and LDPE film-sealed mangoes and control had shelf lives of 33, 15 and 7 days at 12°C and 17,10 and 7 days at 17°C, respectively