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

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

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...

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Bibliographic Details
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/ http://irep.iium.edu.my/17980/1/effects_of_polar.pdf

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