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Cacao extrait CO2-se
Product-No.: 093.001


Matières Premières:
Theobroma cacao – cocoa butter CO2-extract

Fabrication:
Cocoa beans are pressed and then completely defatted by supercritical CO2-extraction. The obtained high quality cocao butter is the raw material for the second step, in which the aroma components of the cocoa butter are enriched by counter current column extraction with natural carbon dioxide. The product contains no solvent residues, no inorganic salts, no heavy metals, no reproducible microorganisms [1].

Ingrédients:
The extract is composed of cocoa fat with mainly palmitic-, stearic- and oleic acid, flavour compounds with esters, pyrazines and aldehydes, < = 7 caffeine, traces of theophylline and theobromine.

Utilisation:

The cocoa butter extract is characterized by a praline-like, typically sweet chocolate taste. Both volatile and non-volatile components contribute to the cocoa aroma. With its unique flavour, it is often used in various foods, such as confectionery, ice cream, cakes, desserts and beverages (milk, soy milk). In addition, the flavour extract harmonises well with vanilla and coconut flavour.*

 

The cocoa butter extract has a complex, unique and fascinating fragrance profile, rich in top, back and heart notes. Approximately 600 different compounds have been identified as olfactory active components. The most important odour-active compounds are mainly pyrazines, aldehydes, esters, alcohols, acids and hydrocarbons [2]. The sensory profile can be described as chocolate- and caramel-like with nuances of dark chocolate, sweet, honey-like, earthy and nutty with rosy and popcorn like leg notes.*

Littérature:
[1] P. Manninen, E. Häivälä, S. Sarimo, H. Kallio : Distribution of microbes in supercritical CO2 extraction of sea buckthorn (Hippophae rhamnoides) oils : Zeitschrift für Lebensmitteluntersuchung und -Forschung / Springerverlag (1997) 204: 202-205
[2] Afoakwa EO, Peterson A, Fowler M, Ryan A : A Flavor formation and character in cocoa and chocolate: a critical review : Crit Rev Food Sci Nutr 48:840-57, 2008

* Statements summarise literature evidence and have informative character. They might be derived from in vitro or animal tests and thus not be substantiated for humans. Statements have not been evaluated by competent authorities and do not refer to finished products. The marketer of any finished product containing any FLAVEX extract as ingredient is responsible for assuring that the claims made for his product are lawful and comply with all applicable laws and regulations of the country in which the product is to be sold.