Estudio de las características fisicoquímicas de la manteca de cacao mediante el analizador de grasas.

Abstract

Cocoa beans are the main source of commercial cocoa, obtaining products such as chocolate and cocoa butter, where the fermented, roasted, broken and extended seeds obtain a powder from which the fat is obtained. Cocoa fat is used in different industries, from food to cosmetics, being used for the production of chocolate, confectionery, pastry and cosmetics. The cocoa bean has large amounts of fats, where its fat content will vary according to the varieties of cocoa. The main objective of this work is to compile bibliographic information on cocoa and its by-product, cocoa butter, by means of the investigation, its percentage fat content has been determined by means of a fat analyzer, equipment based on the bibliographic information provided by the authors.