CHARACTERIZATION OF COCOA EXTRACTS OBTAINED WITH SUPERCRITICAL CARBON-DIOXIDE

The composition of extracts obtained by supercritical CO2 extraction o f cocoa liquor, unroasted nibs and shells is examined. A minor variati on in the composition of the triglyceride extract as a function of ext raction time appears to be due to varying selectivity of supercritical CO2 for triglycerides of different chain lengths. The effect which is negligible when extraction is performed at 400 bar, becomes more evid ent at an extraction pressure of 300 bar. Fat obtained from the extrac tion of liquor satisfies the composition requirements for cocoa butter , while that obtained from shells is distinguished by its excessive co ntent of linoleic acid and unsaponifiable matter.