Optimization of deacidification of low-calorie cocoa butter by molecular distillation

Molecular distillation for deacidification of crude low-calorie cocoa butter was optimized. Processing parameters of molecular distillation including evaporator temperature, feed flow rate and pressure were investigated on the quality indicators (acid value and color) of refined low-calorie cocoa butter by single factor experiments. Optimum operating parameters were obtained by response surface methodology. Evaporator temperature, feed flow rate and their interaction term showed significant effects on the responses (deacidification rate and Lovibond color), but pressure was not significant. The optimum parameters for production of low-calorie cocoa butter with low acidity and light color were as follows: evaporator temperature 185.0 °C, feed flow rate 2.3 mL/min and pressure of 1.0 Pa. The predicted results of deacidification rate and yellow and red values (95.25%, 5.5 and 0.7) were close to the experimental values (95.48 ± 0.48%, 5.5 ± 0.7 and 0.6 ± 0.1).

► Molecular distillation is available for deacidification of low-calorie cocoa butter. ► Evaporator temperature and feed flow rate influence on qualities of low-calorie cocoa butter. ► Pressure slightly affects quality indicators of low-calorie cocoa butter. ► Parameters of molecular distillation are optimized by response surface methodology.