Cacao extrait CO2-se
Theobroma cacao – cocoa butter CO2-extract
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 .
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.
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 . 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.*
 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
 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