FIELD: food industry. SUBSTANCE: cacao husk is extracted in continuous flow of water and ethanol that were mixed in the process of extraction at temperature near boiling point of mixture prepared. Formed vapors were removed followed by their compression and bubbling at adiabatic expansion into the reaction mixture and extract is separated from the solid phase. Method is used in confectionery industry for preparing aromatized preparation containing vitamin F. EFFECT: improved method of cacao husk extract production.
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