Macauba (Acrocomia aculeata) as a lipid source for the production of interesterified fats: potential for replacing cocoa butter

The current world population of 7.6 billion is expected to reach 11.2 billion by 2100 according to a United Nations report. Macaúba (Acrocomia aculeata) has high productivity compared to the main sources of commercialized vegetable oils in the world. The objective of this work was to develop formulations containing macaúba pulp oil (MPO) and fully hydrogenated macaúba kernel oil (FHMKO) through enzymatic interesterification. Mass proportions of 10/90, 20/80, 30/70, 40/60, 50/50, 60/40, 70/30/ 80/20, 90/10, 100/0, 0/100 (FHKKO/MPO) were used. The formulations were characterized by triacylglycerol composition, solid fat content, crystallization kinetics, thermal behavior, polymorphism and consistency. After the enzymatic reaction, a decrease in the triacylglycerol groups C30, C32, C34, C36, C38, C50, C52 and C54 was observed, resulting in a reduction in solids at 25°C, lower crystallization rate, decreased crystallization and melting intervals, polymorphic forms β’ and β, formation of a structured crystal lattice and wide application ranges at temperatures of 15, 25 and 35°C. Taking into account the lauric composition of FHMKO, after analyzing the results, mixtures of the 80/20 (FHMKO/MPO) formulation were evaluated after interesterification with 90 and 95% of cocoa butter. Polymorphic forms βV were observed for both mixtures and with application targeting as CBS (cocoa butter substitute).