Multi-user equipment approved in grant 2017/50349-0: tempermeter

Abstract

The Tempermeter Multi Therm T (UXE -26549-001), Buhler, is an equipment for measuring the crystallization curve of the lipid phase of chocolates and similar products, a fundamental parameter in the product manufacturing stage. The equipment is composed of portable analysis module containing refrigerated chamber, thermocouple, digital control system and aluminum capsules for sample conditioning. It measures the crystallization curve, or temperindex, TI, of samples containing pure cocoa butter or mixtures of cocoa butter with alternative fats (main differential compared to other equipment on the market). The equipment will monitor the crystallization of the lipid phase of chocolate produced with conventional and modified cocoa butter in the project "Modification of Brazilian cocoa butter by physical principles to increasing its physical and thermal properties", approved as a master's degree, in the PDIP Project. Tempering is one of the most important stages of the chocolate manufacturing, being responsible for the characteristics of hardness, melting and physical stability of the product during storage. In the process, it has influence on the physical properties of chocolate, especially in the transportation, dosing, molding, cooling, demolding and packaging steps. Properly pre crystallized chocolates are more resistant to the occurrence of undesirable changes such as fat bloom, evidenced by the whitish surface on the chocolate due to the migration of the fat to the surface of the product. The Buhler MultiTherm T equipment is being requested in this project because it is the only equipment available in the market (national and international) that allows to obtain crystallization curves of lipid systems containing mixtures of cocoa butter with alternative fats or other components, according to the requirements of the current Brazilian legislation on chocolates, RDC 264, 2005 (ANVISA). Other equipment allows to analyze only chocolates containing pure cocoa butter, without mixing, far from the reality practiced by the industries, above all, by the high cost of cocoa butter. The project approved as a master's degree within the PDPI has as central objective the physical modification of the Brazilian cocoa butter, increasing its physical resistance by corporating innovative ingredients developed during the project. The modified cocoa butter will be applied in chocolate. Because it is a mixture of cocoa butter with other substances of a similar nature, the requested equipment will meet the requirements of the project. In addition to the important contribution to the above-mentioned project, the tempermeter can help in the development of innovative products in integrated projects, involving differences ITAL Technical Units, using raw materials from agricultural production in the State of São Paulo with great potential for innovation. The new infrastructure created at ITAL with the acquisition of the requested equipment will also enable ITAL to support small companies in Brazil, mainly because many of them do not have the resources to implement their own R & D units. This equipment will complete the infrastructure of ITAL in research in the chocolates and byproducts area, within the Strategic Area of "Innovation in Products and Processes", in the topics of ingredient development. (AU)