DETERMINATION OF FAT CONTENTS WITH SUPERCRITICAL CO2 EXTRACTION IN TWO COMMERCIAL POWDER CHOCOLATE PRODUCTS: COMPARISON WITH NP-1719

摘要: 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 fat data, like Portuguese Norma, NP -1719. Supercritical carbon dioxide (SC-CO2) extraction fats from products eliminates solvent disposal costs exposure hazardous reagents. SC-CO2 fluid extracts samples commercial milk chocolate, 5–6 g, was carried out a modified flow apparatus, at temperatures 313.15 353.15 K, pressures 60.0 MPa rates 0.16 kg/h 0.47 kg/h CO2. Percent values were determined gravimetrically by collecting the extract into preweighed trap. Recoveries using 20- 25-min supercritical method between 98 100% NP-1719 with standard deviations on replicates ranging 0.4 0.6%. The main compounds identified palmitic acid (28–30%), stearic (30–33%), oleic (29–30%) linoleic (2–4%). The possibility replacement SC-CO2 demonstrated. PRACTICAL APPLICATIONS Carbon most used application food related industries (mainly because it noninflammable, cheap nontoxic). With this solvent, possible obtain solvent-free avoid degradation thermally labile components; therefore, natural odor aroma starting material are retained. operational optimization studies properties expected be present lines research. In case study, applications industry as analytical technique, we can improve time required determine total characterize components two different products.