| 摘要 |
<p>1356750 Extracting cocoa butter HAG AG 2 June 1972 [3 June 1971] 25940/72 Heading C5C Cocoa butter is extracted from cocoa mass or from roasted, or unroasted, crushed cocoa nibs with a gas at a supercritical temperature and pressure and then separated from the resulting solution by changing the temperature and or pressure. The supercritical gas is CO 2 , N 2 O, SF 6 , CHF 3 , C 2 H 6 , C 2 H 4 , CF 3 Cl, OHF 2 Cl, CF 2 = CH 2 , C 3 F 8 or a mixture of these. As shown the cocoa mass or nibs is extracted at A with supercritical CO 2 and the cocoa butter is separated at B. The extractive gas can be in either the gaseous or liquid form at B and is thereafter recycled by a liquid gas pump K or a compressor K; heat exchangers W1, W2 and W3 are provided. The progress of the extraction is monitored using an optical sight cell having a U.V. detector.</p> |
