Butter cacao

Kakao, m. cacao cocoa, -baum, m. cacao, cacao tree, -bohne, /. cacao bean, cocoa bean, -butter, /. cacao butter, cocoa butter, -masse,/, cocoa i aste. -ol, n. cocoa (cacao) oil or butter, -pulver, n. cocoa powder. 

Butter is adulterated principally with oleomargarine 1 and less frequently with other animal or vegetable fats (tallow, cacao-butter, cottonseed steariiu-, oils) sometimes considerable quantities of water are incorporated wit h it and preservatives (ordinary salt, borax or boric acid, salicylic acid, formalin, fluorides or fluoborates, etc.) or colouring matters added very rare are such coarse adulterations as gypsum, chalk, flour, glucose, sodium silicate-, etc. 

Cacao Butter.—Use is made of Polenske s method, according to which the number of c.c. of N/io-alkali required to neutralise the insoluble volatile acids is determined (Polenske number, Insoluble volatile acid number, New butter number). This number may be determined directly or indirectly. 

The filtrate serves, as usual, for the determination of the soluble acids, whilst the insoluble volatile acids collected on the filter (if these are liquid the presence of cacao butter is highly probable) are washed three times with 15 c.c. of distilled water, which is previously used each time to wash the tube of the condenser and the flask. These three washings are usually sufficient to remove all the soluble volatile acids if the last 10 c.c. of wash water are not neutralised by a drop of N/10-alkali, a fourth washing is carried out. 

Addition of cacao butter to butter raises the insoluble volatile acid number in proportion to the extent of the addition ... 

Percentage of Cacao Butter Mean Increase of the Insoluble Volatile... 

The Italian Official Methods (1905) give Muntz and Coudon s method, based on the different values of the ratio existing between the soluble and insoluble volatile acids, calculated as butyric acid, in cacao butter and in butter ... 

Insoluble acids IOO 10—15 for butter and — 250-280 for cacao butter. Sbluble acids... 

Saponification number — 220-232. A very low saponification number may indicate the presence of other fatty substances, the saponification number of which is usually 195-200 a very high number may denote the presence of cacao butter, which mostly has the saponification number, 250-265. 

Volatile acid number (Reichert) — 25-30, exceptionally 33. That for cacao butter = 7-9, and that for vegetable oils and animal fats about 1 or rather more. 

Besides margarine, there are other artificial butters in which the oleomargarine is substituted, partly or wholly, by cacao butter for these, too, the general methods for the analysis of fatty substances [see Vol. I) and especially those given for butter are employed. 

To ascertain if the fat extracted consists entirely of cacao butter, its various constants may be determined (see Fatty Substances, Vol. I). As a... 

Pure chocolate usually contains from one-half to two-thirds Of sugar and from one. half to one-third of cacao a slight excess of cacao butter is sometimes... 

Iverson, J.L. (1972) Gas-liquid chromatographic detection of palm kernel and coconut oils in cacao butter. J. Assoc. Off. Anal. Chem., 55, 1319-1322. 

In 1982 a method has been presented to remove xanthines like theobromine, theophylline and caffeine from cacao products [1] working very similar to the procedures applied to the decaf-feination of coffee and tea. The authors intend to reduce the quantity of xanthines, but like to keep the content of valuable cacao butter unchanged. For this purpose they suggest to swell the cacao material (nibs) with water to about 40 % w/w and extract the undesired components with Carbon dioxide. They claim that the concentration of theobromine is reduced, caffeine is removed completely without affecting the cacao butter. 

Li et al [2] are trying to improve the extraction process adding a co-solvent, ethanol, to Carbon dioxide to enhance the concentration of caffeine and especially of theobromine in the solvent by orders of magnitude thus reducing time and quantity of solvent to be cycled. In the same way the concentration of cacao butter in the solvent is increased. Consequently the xanthines and fats are extracted simultaneously. Moreover they monitored solubilities of the important ingredients theobromine, caffeine and cacao butter. 

Theobromine and caffeine can be extracted from cacao nibs with carbon dioxide after swelling of the nibs with water without affecting the concentration of cacao butter... 

Theobromine and caffeine can be extracted out of cacao nibs with carbon dioxide adding ethanol as cosolvent in much shorter times. Simultaneously cacao butter is extracted... 

With some screening tests we tried to verify the findings summarised above. It turned out that none of the procedures described in the cited literature is feasible for the demand removal of the xanthines without a reduction of cacao butter (being a valuable component of the cacao mass). According to our investigations it is possible to remove caffeine from swollen nibs but it is not possible to reduce theobromine by simply using Carbon dioxide. The procedure of Li et al. [2] is not suitable because of the coextraction of cacao butter. Only with a combination of the approaches cited above the scope claimed already in the patent specification EP 61 017 [1] can be achieved ... 

Result Caffeine can be reduced nearly complete with a comparatively small quantity of solvent. Theobromine can be reduced to 1/3 of its original concentration only with large quantities of solvent under the applied conditions. Cacao butter is lost to a considerable and not tolerable extent. 

Results Higher extraction temperatures favour the reduction of the xanthines, unfortunately also the loss of cacao butter. 

Result Extraction of dry nibs with pure CO2 seems to increase the concentration of the ingredients apparently. In reality the quantity is kept unaltered but gets higher because of the loss of cacao butter (this is contrary to the results of Li and Hartland). Independently to the pre-treatment and to the composition of the co-solvent the reduction of caffeine reaches about 90 %. Theobromine is reduced remarkably only with ethanol as co-solvent. Only with the knowledge of later tests the worse reduction of theobromine at a composition of the co-solvent of 1 2 waterethanol can be understood The concentration of ethanol in CO2 becomes too small. 

Results These results may be unexpected on a first glance. One can speculate that grinding smears over the cacao butter thus preventing to some extent the diffusion of the xanthines concentrated in the soldid parts of the nibs. 

Water acts as inhibitor for the extraction of cacao butter, but some losses cannot be avoided. Without water as cosolvent, butter and xanthines are extracted simultaneously. Therefore it is preferred to inject a mixture of water and ethanol to CO2 before it enters the extraction vessel. 

The results of the screening tests are elucidating that caffeine can be removed sufficiently but the reduction of theobromine needs too much solvent (long extraction times and thus high costs) Also the losses of cacao butter are not yet satisfying. 

Theobromine % w/w or reduction Caffeine % w/w or reduction Theophylline % w w or reduction cacao butter % w. w or reduction... 

Results Increased concentrations of ethanol in CO2 accelerate the reductions of the xanthines considerably. Caffeine is removed completely. Unfortunately the loss of cacao butter is large Additional tests have shown that the reductions received in the test with a concentration of 6,84 % ethanol can be balanced with smaller concentrations of 5,26 % ethanol only in twice the time (or twofold the flow of solvent) Higher temperatures would even reduce the extraction time but the limit will be close to 90 °C because of possible damage of the nibs... 

Li, S. and Hartland, S. Influences of co-solvents on solubility and selectivity in extraction of xanthine stimulants and cacao butter from cacao beans with supercritical C02, 2nd International Symposium on Supercritical Fluids, Boston 1991... 

Cacao butter Solid triacylglycerol Emollient, shin and body care... 

Chocolate contains theobromine (0.5 to 1%) instead of caffeine, and a large amount of fat (cacao-butter, 15 to 50%), starch, and albumins as well. The theobromine does not possess the stimulant action of caffeine on the nervous... 

Theobroma Oil, Cacao butter cocoa butter From roasted seeds of Theobroma cacao L., Sterculiaceae. Constit, Chiefly glycerides of stearic, palmitic, oleic, ara-chidic, and linoleic acids. 

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