Determinacao do teor, ácidos graxos e caracteristicas físicas das gorduras das sementes do Theobroma grandiflora L. e do Theobroma bicolor L. e comparacao com a gordura do Theobroma cacao L.

The fatty acid composition and physical characteristics of butter from T. grandiflora, and T. bicolor were studied and compared with those of T. cacao ("Comum" variety) using gas chromatography and scanning calorimetry. It was found that the butters of the first two species are softer than the cocoa butter but have a melting poins (slip point) equal to, or higher than that of the latter. This fact makes the butter from T. grandiflora and T. bicolor apparently inadequate for preparing chocolate bars, but shows the possibility of using them in the margarine industry. The softness, besides being related to the triglycerides composition is possible due to the presence of other substances such as long chain alcohols and esters. These are responsible for the agreable aroma which is found in the T. bicolor butter