Trade Lead Description:
Cocoa butter is the fat
extracted from the seed of the
Theobroma cacao tree. These
seeds, which are referred to as
cocoa beans, comprise about
85% cotyledon (nib) and 15%
shell. To extract the fat, the
shell is removed and the nibs
ground to a paste called cocoa
liquor or mass. The grinding
process ruptures the cell walls
and releases the fat.
The nibs are usually roasted to
dry the beans and to develop
the flavour. Nibs contain about
55% fat. Some of the cocoa
liquor is used directly in
chocolate. To make traditional
chocolate for
confectionery applications,
additional fat is needed and this
is extracted from the liquor.
Extraction can be by hydraulic
pressing, screw expelling or by
solvent extraction. The latter
two processes are similar to
those used to extract oil from
oilseeds such as rape or soya.
Typically, 100 g of beans
produce 40 g of cocoa butter,
40 g of cocoa powder (the
residue after extraction which
contains 10-24% fat) and 20 g
of waste material (shell,
moisture, dir
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Posted from US - California on 3 June, 2015
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