Pracaxi Oil as a Potential Inhibitor of Fat Bloom

ABSTRACT Fat bloom is one of the major technological challenges faced by the chocolate industry, caused by the polymorphic transition from β2(V) to β1(VI) crystals in cocoa butter (CB). One strategy to slow down this polymorphic transition is the addition of lipids rich in very long chain fatty acids (VLCFA), such as behenic acid. In this context, Amazonian pracaxi oil (PO), a natural source rich in this fatty acid, has shown potential as an anti‐bloom agent. This study aimed to evaluate the effect of PO on delaying the formation of the β1(VI) polymorph in CB. The physicochemical characteristics of raw materials (CB and PO) were initially analyzed. Subsequently, CB and PO blends (up to 30% w/w PO) were prepared and characterized in terms of thermal properties and solid fat content. Two blends (90CB:10PO and 70CB:30PO) were selected for evaluation of crystalline stability for 90 days, under two storage conditions: constant temperature (20°C) and cycling (20°C from days 0 to 7, alternating between 20°C and 32°C from days 7 to 19, and 20°C from days 19 to 90). The results indicated that the addition of PO may have the function of delaying the crystalline transition of the β1(VI) polymorph, especially under constant temperature storage. The 90CB:10PO blend maintained the thermal and structural properties of CB but exhibited a less pronounced anti‐bloom effect compared to the 70CB:30PO blend. These results suggest that PO is a promising natural alternative to delay fat bloom in chocolates, contributing to technological, healthy and sustainable innovations in the food industry.