Cocoa butter equivalent from Kpangnan butter and Pequi oil

Novel cocoa butter equivalents were designed using dry fractionated Pequi oil and solvent fractionated Kpangnan butter. Static crystallization of binary mixtures into the triclinic form (beta(2)) was achieved after 12 days of static crystallization at room temperature for all mixtures and after 4 days only for the 80:20 w/w and 90:10 w/w fractionated Kpangnan: Pequi oil mixtures. However, after 60 days of storage at 22 degrees C, all binary blends (except 100% fractionated pequi oil and 100% fractionated Kpangnan butter) were crystallized in the most stable triclinic crystal form (beta(1)). Here we also reported a higher melting behavior for the fractionated Pequi oil: fractionated Kpangnan (80:20 w/w and 90:10 w/w), after 4 days of static crystallization at room 22 degrees C, which, based on the x-ray results, could be addressed to completion of crystal polymorphic transition to the triclinic beta(2) form during 4 days of storage. Our results suggest that the 70:30 w/w fractionated Pequi oil: Kpangnan mixture after 60 days of storage at 22 degrees C showed a melting point of 34 degrees C, a stable triclinic beta(2) 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 novel cocoa butter equivalent.

Automated summary

Novel cocoa butter equivalents were designed using dry fractionated Pequi oil and solvent fractionated Kpangnan butter. The static crystallization process resulted in stable crystalline structures with solid-state characteristics and melting points similar to cocoa butter.