Class
Article
College
College of Engineering
Department
English Department
Faculty Mentor
Silvana Martini
Presentation Type
Poster Presentation
Abstract
Demand for lipid-based products containing cannabidiol (CBD) is increasing following the legalization of industrial hemp production. This study investigates the impact of CBD on the crystallization behavior and physical properties of cocoa butter (CB) and palm oil (PO) for possible food applications. CB and PO samples with 0%, 1%, and 2.5% CBD were crystallized at 22°C and 26°C, respectively and the crystallization as a function of time was measured using a pulsed NMR for 165 min and 90 min, respectively. Melting behavior, crystal morphology, and viscoelasticity were measured at this time. Viscoelasticity and hardness were also measured after storing the samples at 5 and 22 °C for 48 h for PO and after storage at 5 and 26 °C for 2 weeks for CB. The crystallization of CB and PO was delayed by CBD and a lower SFC was observed for CB+CBD but not for PO+CBD. Melting profiles for the samples tested in this study were not affected by the addition of CBD, while a higher storage modulus and hardness was only observed for the PO+2.5% CBD but not for the other samples. The addition of CBD generated slightly bigger crystals and this trend is more pronounced in PO.
Location
Logan, UT
Start Date
4-8-2022 12:00 AM
Included in
Effect of Cannabidiol on Crystallization Behavior and Physical Properties of Cocoa Butter and Palm Oil
Logan, UT
Demand for lipid-based products containing cannabidiol (CBD) is increasing following the legalization of industrial hemp production. This study investigates the impact of CBD on the crystallization behavior and physical properties of cocoa butter (CB) and palm oil (PO) for possible food applications. CB and PO samples with 0%, 1%, and 2.5% CBD were crystallized at 22°C and 26°C, respectively and the crystallization as a function of time was measured using a pulsed NMR for 165 min and 90 min, respectively. Melting behavior, crystal morphology, and viscoelasticity were measured at this time. Viscoelasticity and hardness were also measured after storing the samples at 5 and 22 °C for 48 h for PO and after storage at 5 and 26 °C for 2 weeks for CB. The crystallization of CB and PO was delayed by CBD and a lower SFC was observed for CB+CBD but not for PO+CBD. Melting profiles for the samples tested in this study were not affected by the addition of CBD, while a higher storage modulus and hardness was only observed for the PO+2.5% CBD but not for the other samples. The addition of CBD generated slightly bigger crystals and this trend is more pronounced in PO.