Effects of polar cosolvents on cocoa butter extraction using supercritical carbon dioxide

• Main Authors: Asep, E. K., Jinap, Selamat, Jahurul, Md. Haque Akanda, Sarker, Md. Zaidul Islam, Singh, H.
• Format: Article
• Language: English
• Published: ACS Publications 2013
• Subjects: QD Chemistry
• Online Access: http://irep.iium.edu.my/17980/1/effects_of_polar.pdf; http://irep.iium.edu.my/17980/; http://pubs.acs.org/action/showLargeCover?issue=362308336

Cocoa butter was successfully extracted from cocoa liquor by supercritical carbondi oxide (SC-CO2) at 35 MPa, 60 oC and 2 mL/min with 5%, 15% and 25% cosolvents. The extraction yield of tryglicerides (TG) and fatty acid (FA) compositions were significantly influenced by the concentration of polar c...