{"id":183181,"date":"2025-10-10T10:45:40","date_gmt":"2025-10-10T08:45:40","guid":{"rendered":"https:\/\/www.ainia.com\/?p=183181"},"modified":"2025-11-25T17:19:15","modified_gmt":"2025-11-25T15:19:15","slug":"defatted-cocoa-properties-supercritical-co2","status":"publish","type":"post","link":"https:\/\/www.ainia.com\/en\/ainia-news\/defatted-cocoa-properties-supercritical-co2\/","title":{"rendered":"Properties of 1% defatted cocoa: how supercritical CO\u2082 makes it possible"},"content":{"rendered":"

[vc_row][vc_column][vc_column_text css=\u201d\u201d]<\/span>Did<\/span> you<\/span> know<\/span> that<\/span> the<\/span> defatted<\/span> cocoa <\/span>you\u2019re<\/span> used<\/span> to<\/span> still<\/span> contains<\/span> around<\/span> 10% <\/span>fat<\/span><\/strong>? <\/span>What<\/span> if<\/span> we<\/span> told<\/span> you<\/span> that<\/span> advanced<\/span> technologies<\/span> now<\/span> make<\/span> it<\/span> possible<\/span> to<\/span> reduce <\/span>this<\/span> content<\/span> to<\/span> less<\/span> than<\/span> 1%? <\/span>Through<\/span> supercritical <\/span>dioxide<\/span> (CO\u2082) <\/span>extraction<\/span><\/strong>, <\/span>it<\/span> is<\/span> possible<\/span> to<\/span> obtain<\/span> ultra-defatted<\/span> cocoa <\/span>with<\/span> minimal<\/span> fat<\/span>, <\/span>high<\/span> fibre<\/span> content<\/span> and bioactive <\/span>compounds, <\/span>making<\/span> it<\/span> an<\/span> ideal <\/span>ingredient<\/span> for<\/span> dietary<\/span> and <\/span>functional<\/span> applications<\/span>. In <\/span>this<\/span> article<\/span>, <\/span>we<\/span> explain<\/span> how<\/span> this<\/span> technology<\/span> works<\/span>, <\/span>how<\/span> it<\/span> differs<\/span> from<\/span> conventional<\/span> methods<\/span>, and <\/span>why<\/span> it<\/span> can <\/span>make<\/span> a real <\/span>difference<\/span> to<\/span> your<\/span> products<\/span>.<\/span><\/span>\u00a0<\/span><\/p>\n

Obtaining<\/span> pure <\/span>defatted<\/span> cocoa <\/span>using<\/span> supercritical<\/span> CO\u2082<\/span><\/span>\u00a0<\/span><\/h2>\n

Defatted cocoa<\/strong> is an ingredient obtained through controlled reduction of its fat content. Compared to traditional mechanical pressing methods, a more advanced and sustainable alternative is extraction using carbon dioxide (CO\u2082) in its supercritical state. This clean technology enables selective removal of the lipid fraction without using organic solvents, preserving valuable bioactive compounds and resulting in a purer, safer and more stable ingredient.<\/span>\u00a0<\/span><\/p>\n

Supercritical CO\u2082 extraction<\/strong> is carried out using the defatted cocoa cake obtained after pressing. This allows the fat content to be further reduced to values below 1%. The result is an extremely low-fat cocoa powder with a higher concentration of dietary fibre, plant-based proteins and polyphenolic compounds.<\/span>\u00a0<\/span><\/p>\n

What<\/span> are <\/span>the<\/span> properties<\/span> of<\/span> pure <\/span>defatted<\/span> cocoa?<\/span><\/h2>\n

Defatted cocoa obtained through supercritical CO\u2082 extraction<\/strong><\/a> offers an optimised nutritional profile alongside excellent functional and sensory behaviour. Its ultra-low fat content \u2014 below 1% \u2014 makes it a high-value dietary ingredient, with up to 10 times less fat than conventionally defatted cocoa.<\/span>\u00a0<\/span><\/p>\n

Key properties include:<\/span>\u00a0<\/span><\/p>\n