Physical properties of Amazonian fats and oils and their blends

•Bacuri fat is a natural source of palmitic acid, applicable in lipid nanoparticles.•Amazon oils present high MUFA/PUFA content and good oxidative stability.•Amazon fats could be good substitutes for hydrogenated oils.•Amazon fat/oil blends have interesting FA profiles and good nutritional indexes.•The designed blends broaden the range of applications of Amazonian fats and oils. Considering their diversity, this work evaluated physical properties of Amazonian fats/oils (murumuru, tucuma kernel, bacuri, pracaxi, patawa, and Brazil nut). Solid fat content (SFC) curves and crystallization/melting profiles were determined. We also explored the possibilities of combining these lipids into blends to improve their nutritional and technological aspects. Patawa, pracaxi, and Brazil nut oils presented high levels of mono- and polyunsaturated fatty acids, displaying low atherogenicity and thrombogenicity indexes (0.10 and 0.18; 0.23 and 0.70; 0.20 and 0.42), respectively. The SFC curves showed that murumuru fat could be used as a cocoa butter replacer, whereas bacuri fat was found to be a promising alternative to hydrogenated oils in shortenings and spreads formulations. The blends expanded fats’ melting ranges and enriched their fatty acid compositions from a nutritional standpoint. This work shows that these fats, oils and their blends may be suitable for developing new products in the food industry.