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

Innovative Food Science and Emerging Technologies

Volumn 20, Issue , 2013, Pages 152-160

  Asep, E K ^a,b   Jinap, S ^a   Jahurul, M H A ^c   Zaidul, I S M ^d   Singh, H ^e  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

^b Universitas Pasundan Bandung   (Indonesia)

^c Universiti Sains Malaysia   (Malaysia)

^d INTERNATIONAL ISLAMIC UNIVERSITY MALAYSIA   (Malaysia)

^e UNIVERSITY OF MALAYA   (Malaysia)

Author keywords

Cocoa butter; Fatty acid; Polar cosolvent; Selectivity; Supercritical carbon dioxide; Triglycerides

Indexed keywords

COCOA BUTTER; COSOLVENTS; EXTRACTION EFFICIENCIES; EXTRACTION YIELD; FA COMPOSITIONS; ISO-PROPANOLS; SUPERCRITICAL CARBON DIOXIDES; TRIGLYCERIDES;

ACETONE; CARBON DIOXIDE; CATALYST SELECTIVITY; COCOA; ETHANOL; FATTY ACIDS; GLYCEROL; PALMITIC ACID; SUPERCRITICAL FLUID EXTRACTION; SYSTEMS ENGINEERING;

EXTRACTION;

THEOBROMA; THEOBROMA CACAO;

EID: 84889080286     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2013.06.010     Document Type: Article

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