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...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
ACS Publications
2013
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| Subjects: | |
| Online Access: | http://irep.iium.edu.my/17980/ http://irep.iium.edu.my/17980/ http://irep.iium.edu.my/17980/ http://irep.iium.edu.my/17980/1/effects_of_polar.pdf |