tn 113 chocolate fat extraction using supercritical fluids edited

8/11/2019 TN 113 Chocolate Fat Extraction Using Supercritical Fluids Edited

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CHOCOLATE FATEXTRACTION USING

SUPERCRITICAL FLUIDSRUDY BASKETTE,SUPERCRITICAL FLUID

TECHNOLOGIES,INC.

INTRODUCTIONDark chocolate bars consist of fat,

sugar, and cocoa. In production, cleanroasted cocoa beans are ground andstored in a hanging bag within a heatedroom. Cocoa fat drips down; theremaining bagged components are thecocoa powder solids. This is referred to as

the Broma method. This cocoa fat is re-introduced with sugar to the cocoapowder in later stages to produce darkchocolate.

Recentreports state thatconsumption ofdark chocolate,not milk or whitechocolate, canpromote heart

health. Dark chocolate contains highlevels of phenols, an antioxidant, that candeactivate free radicals in the blood,reducing blood pressure.

Nutritional information on the labelof chocolate bars is not always accuraterepresentation of the true caloric or fatcontent. It stands to reason that batcheswill vary in fat content to a certain extent.

SFT has developed a way toextract fat from processed dark chocolate

bars to ensure chocolate quality control.This is also a method that could bemodified to unprocessed cocoa beans orin cocoa slurries as a way to extract fatrather than the traditional Broma methoddetailed previously.

First, SFT determined the generalsolubility parameters of the chocolate inthe SFT-Phase Monitor. The SFT-PhaseMonitor allowed exploration of the idealmatrix of extraction conditions. The SFE

conditions were optimized to obtain thehighest yield fat fraction from darkchocolate. The extraction parameterswere perfected using the SFT-110 SFE.

The SFT-110 SFE utilizespressurized carbon dioxide to extractnatural products. Carbon dioxide isadvantageous over traditional extractiontechniques because it does not introduceany residual organic chemicals, meaningthat all chocolate fat extracts will be safe

to consume. Supercritical carbon dioxideextraction is also a greener technologythan steam distillation because it requiresless heat to induce better final products.Following this method, the SFT-110produces anatural, unaltered extract thatgives food manufacturers a way to ensurequality control of their dark chocolateproducts as well as an alternative methodto remove cocoa fat from starting cocoabeans.

EQUIPMENT Analytical Balance

SFT-110 SFE Unit

100 cc Sample Vessel

MATERIALS Chocolate Bars

100 cc Sample Vessel Bags

SFT Collection Vials

1 SFT Vent Tube

EXPERIMENTAL PROCEDUREWeigh 35.0 grams of chocolate on an

analytical balance and load into a 100 ccsample bag. Place the 100 cc nylon 5micron sample bag into a 100 cc sample


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Figure 1: SFT-110 SFE

pressure vessel (10kpsi, 200Coperation). Seal the vessel and set into aSFT-110 SFE unit. Position a pre-weighed SFT collection vial on the outletof the restrictor valve flow line. Extractthe sample according to the followingparameters:

EXTRACTIONPARAMETERSOne fraction of fat will be collected

via multiple fifteen steps of static anddynamic flow.

Fraction 1: Chocolate Fat

Pressure: 620.5 bars/9000 psi

Oven Temperature: 80C

Restrictor Temperature: 100C

CO2 15 Static Steps: 10 min/step

Flow Rate:15 mL/min

15 Dynamic Steps:15 min/step

RESULTSFat fractions will be bright yellow color

oil (Figure 2) and will cool into a lightyellow solid. Starting samples will appearas dried cocoa powder (Figure 3). Four

dark chocolatesamples were utilized:Cadbury Royal DarkChocolate, Dove

Silky Smooth Dark

Chocolate, HersheyPure Extra DarkChocolate, and Lindt85% Extra DarkChocolate. At 9000psi and 80C, finalrespective extractionpercentages of total

fat were: 97.90%, 98.26%, 95.48%, and95.99%.

Figure 3

(below)shows thepercent

rate of fatextraction.

Figure 4. % Fat Extracted @ 9000 PSI

0%

20%

40%

60%

80%

100%

0 30 60 90 120 150 180

Time (in minutes)

Cadbury

Dove

Hershey

Lindt

Figure 2. Extracted FatFractions

Figure 3. Starting Material afterExtraction


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CONCLUSIONSChocolate bar fat can be extracted

using the lab-scale SFT-110 SFE Unit.Supercritical CO2

extraction can isolate

the fat from the cocoa within final samplesof chocolate permitting quality controlchecks within manufacturing conditions.

REFERENCESJames, Kenneth J., Ph.D. "New Advances

in Supercritical Fluid Extraction forthe Quality Control/Quality

Assurance Laboratory for FatAnalysis." Supercritical Fluids, May2004. Web.

tn 113 chocolate fat extraction using supercritical fluids edited

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