Binary Mixtures of Cocoa Butter and Fully Hydrogenated Macauba Kernel Oil: Physicochemical and Crystallization Properties

Abstract

Abstract

ABSTRACT Cocoa butter ( Theobroma cacao ) is widely used in the chocolate industry due to its physicochemical and sensory properties; however, its high cost and limited supply have encouraged the search for substitutes. In this context, fully hydrogenated macauba oil ( Acrocomia aculeata ) (HM) emerges as a promising alternative. This study evaluated the physicochemical and crystallization properties of binary mixtures of cocoa butter (CB) and HM in proportions ranging from 0% to 100%. The composition of fatty acids and triacylglycerols, solid fat content, melting point, thermal behavior, compatibility, crystallization, microstructure, and consistency were analyzed. CB was predominantly composed of palmitic, stearic, and oleic acids, while HM was mainly characterized by lauric and stearic acids. The addition of HM increased the degree of saturation, melting point, and solid content, in addition to modifying the thermal and structural profile of the mixtures, which proved incompatible up to 60% HM between 10°C and 30°C. Compatibility was observed from 35°C, with a maximum effect above 70% HM, where total compatibility between the mixtures occurred, characterizing a monothetic effect. The increase in HM content promoted greater density and crystalline area, with the formation of smaller and structurally homogeneous crystals, resulting in greater hardness and adequate sensory quality of the lipid mixtures. The increase in HM content also intensified crystal formation and resulted in predominantly very hard mixtures at 17.5°C. It can be concluded that HM has potential as a partial cocoa butter alternative , representing a viable alternative for industrial applications in the food sector.