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3452136 
Technical Report 
Removal of chlorinated insecticides from cacao butter by deodorizing 
Acker, L; Fincke, A; Schulte, E 
1972 
PESTAB/75/1576 
6 
6 
245-247; 1972 
German 
PESTAB. The efficiency of steam distillation, commonly used for the deodorization of fats and oils in removing DDT, DDE, and lindane, from cocoa butter to which they had been added in concentrations of 1, 3, and 10, ppm was studied under laboratory conditions. Deodorization at 164DEG C, 8 mm Hg, 1.5 hr, and a steam throughput of 10% relative to the fat content was not sufficient for removing the residues, especially of DDT and DDE. Temperatures of 220-230DEG C, a vacuum of 3 monthly, a steam throughput of 20%, and a treatment time of 3 hr resulted in a reduction of the lindane, DDT, and DDE residues to 0.1%, 6%, and 2%, respectively. Practically residue-free cocoa butter was obtained by doubling the steam throughput.