Defatted cocoa designed for low-fat foods: fat removal possible through supercritical CO2 extraction process.: An article from: Food Processing

This digital document is an article from Food Processing, published by Putman Media, Inc. on April 1, 1993. The length of the article is 614 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.

From the supplier: Food researchers have developed a de-fatted cocoa with 0.5% or less fat content. It can be used in dry mix mousses, cake mixes and other prepared foods. The cocoa butter is removed by supercritical CO2 extraction. Carbon dioxide is a gas at regular temperatures, but becomes a liquid under higher temperatures and pressures. At supercritical pressures and temperatures, it provides extraction capability which removes the cocoa butter.

Citation Details
Title: Defatted cocoa designed for low-fat foods: fat removal possible through supercritical CO2 extraction process.
Author: Dean D. Duxbury
Publication:Food Processing (Magazine/Journal)
Date: April 1, 1993
Publisher: Putman Media, Inc.
Volume: v54 Issue: n4 Page: p98(2)

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