Caracterizaçäo da composiçäo de ácidos graxos de sucedâneos da manteiga de cacau / Characterization of fatty acid composition in cocoa butter replacements

ABSTRACT

Cocoa butter replacements are fats products used in total or partial substitution of cocoa butter in chocolates and chocolate products. Among the three cocoa butter kinds, lauric fat is incompatible with cocoa butter. Five brazilian and two imported cocoa butter replacements (CBR) were analysed by high resolution gas chromatography in order to determine the fatty acid composition. The objective of this work was to determine the kind of CBR. The results showed that three replacements were lauric fats with more than 40 per cent in lauric acid