| Abstract |
Fat content is an important variable in chocolate and cocoa powder production. Current Association of Official Analytical Chemists-approved methods may require up to 18 h for determination of fat content data, like Portuguese Norma, NP-1719. Supercritical carbon dioxide (SC-CO2) extraction of fats from chocolate products eliminates solvent and solvent disposal costs and exposure to hazardous reagents. SC-CO2 fluid extraction of extracts from samples of commercial powder milk chocolate, 5-6 g, was carried out in a modified commercial flow apparatus, at temperatures from 313.15 to 353.15 K, pressures up to 60.0 MPa and flow rates from 0.16 kg/h to 0.47 kg/h of CO2. Percent fat values were determined gravimetrically by collecting the extract into a preweighed trap. Recoveries using a 20- to 25-min supercritical fluid extraction method were between 98 and 100\% of NP-1719 values with standard deviations on replicates ranging from 0.4 to 0.6\%. The main compounds identified in the extracts were palmitic acid (28-30\%), stearic acid (30-33\%), oleic acid (29-30\%) and linoleic acid (2-4\%). The possibility of replacement of NP-1719 method by a SC-CO2 extraction was demonstrated. |
