EXTRACTION OF FLAVORING COMPONENT OF CACAO

摘要

PURPOSE:To extract the titled component having excellent taste and flavor, containing concentrated cacao component without deteriorating its taste and flavor and useful for the preparation of chocolate, by using carbon dioxide gas of supercritical state and simply lowering the pressure of the gas. CONSTITUTION:The flavoring component of cacao is extracted with supercritical carbon dioxide gas prepared by incorporating (A) carbon dioxide gas of an amount corresponding to 1 liter in terms of volume at 25 deg.C under 1 atm with (B) 0.1-3ml of ethyl alcohol or an aqueous solution of ethyl alcohol having a concentration of >=30%.