Triglyceride characteristics of cocoa butter from cacao fruit matured in a microclimate of elevated temperature

Generally, the melting characteristic of cocoa butter is relatively constant. However, softer than normal butter is sometimes encountered. In Brazil the occurrence of soft butter has been correlated with mean daily temperature during the cropping season. The temperature effect was, therefore, studied more fully by positioning heat lamps near fruit of cacao to create a microclimate of elevated temperature during the most active period of lipid biosynthesis. As determined by differential scanning calorimetry, cocoa butter from these fruits, contained more solid fat at 16 C, and 20 C and 24 C than butter from control fruit matured in a normally lower temperature climate. The temperature effect on softness was in accordance with differences found in triglyceride types. S2U and SU2 triglycerides from heat‐exposed samples were 88.5% and 8.9%, respectively, compared to 79.3% and 18.3% for cocoa butter from control fruit. Additional evidence of differences due to growth temperature was obtained by analysis of triglyceride fractions separated by high‐performance liquid chromatography.