Develop cocoa butter substitutes with enhanced thermal resistance and cost-effectiveness by enzymatic interesterification of palm olein and palm kernel hardfat. This method improves oxidative stability and eliminates polymorphic transition issues.
This research proposes the development of cocoa butter substitutes through enzymatic interesterification. By utilizing palm olein and fully hydrogenated palm kernel oil (palm kernel hardfat), the project aims to create symmetrical triacylglycerols for use in chocolate products. These substitutes promise enhanced thermal resistance and cost-effectiveness, addressing common issues like polymorphic transitions. The focus is on achieving a stable and compatible triacylglycerol composition for direct application in various products.
Key features:
This technology is currently at TRL 2, indicating that the concept and application are formulated, with plans for further validation through experimental methodologies. Future work will involve characterizing raw materials, preparing mixtures, and assessing interesterification effects on fat properties.
Universidade Estadual de Campinas (Unicamp) is a comprehensive public research university in Campinas, São Paulo, recognized for high research intensity and strong graduate education. Industry engages through an on‑campus science and technology park with co‑located corporate R&D suites and shared core facilities. Clinical translation is enabled by an integrated teaching hospital and specialized centers, while proximity to the Campinas–São Paulo innovation corridor makes onsite collaboration and talent access straightforward. Research is supported by state and federal agencies such as FAPESP, CNPq, CAPES, and FINEP, alongside industry contracts. A dedicated technology transfer office manages IP, licensing, and startup formation, and offers clear pathways for NDAs, sponsored research, and scale‑up.