Estudio de los efectos de modificadores del comportamiento reológico y del estado sólido en chocolate y sus ingredientes
Parole chiave:
emulsionantes poliméricos, chocolate, reología, polimorfismo, cristalografía, etilcelulosaAbstract
La producción del chocolate consta de etapas bien definidas. Durante las primeras, el chocolate es un fluido y se lo prepara para convertirlo controladamente en un sólido. El elemento central de este comportamiento es su fase continua grasa: la manteca de cacao (MC). En ella se dispersan sólidos (azúcar y sólidos de cacao) para formar una suspensión que es y debe mantenerse libre de agua; que debe ser fisicoquímicamente favorecida en su preparación; y que luego debe ser estabilizada. En todos estos aspectos juegan un rol fundamental los emulsionantes. En este estudio, se evaluaron moléculas poliméricas con potencial capacidad emulsionante como mejoradoras del comportamiento de flujo de la masa de chocolate fluido, pero que a la vez no entorpezcan la etapa de cristalización polimórfica en su transición líquido-sólido. Ambos aspectos son indisolubles para la obtención de un chocolate con buenos atributos organolépticos y buena resistencia al “fat bloom” como principal e inevitable parámetro de deterioro. Entre los productos evaluados, el copolímero de injerto etilcelulosa (EC) fue el más eficiente, vehiculizado por disolución en una mezcla de triglicéridos de cadena media (TCM). Considerando la complejidad de la matriz chocolate, donde la ausencia de agua constituye quizás la dificultad más grande para su estudio, se recurrió al diseño de emulsiones no acuosas de propilenglicol en aceite para describir los mecanismos fisicoquímicos involucrados en la acción emulsionante de la mezcla EC-TCM. La estabilización exitosa de estas emulsiones permitió postular un modelo de acción posible para la suspensión chocolate, basado en la muy buena actividad de superficie de la EC. Esta condición de anhidro del chocolate fue aprovechada para vehiculizar principios activos poco solubles en agua. En esta tesis se demostró que la manteca de cacao no sólo es un buen solvente para estas drogas, sino también que su transición líquido-sólido sirvió para el diseño de dos formulaciones terapéuticas: un antiparasitario de uso humano y animal (mebendazol), y un regulador estral porcino (altrenogest). Además de la obtención de formulados homogéneos, estudios de estabilidad demostraron que la matriz chocolate no afecta el polimorfismo del mebendazol, y protege al altrenogest de su fotosensibilidad.Downloads
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