Fractionation of Edible Oils and Fats

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  • 食用油脂の分別
  • ショクヨウ ユシ ノ ブンベツ

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Abstract

Fractionation has been used for the variation in the properties of edible oil and fat products along with the other processing technologies such as hydrogenation and interesterification. Fractionation is the process to get several fractions of different melting points, hardness d solid fat content from solid or semisolid oils and fats, thus makes it possible to extend the application of edible oils and fats in the related food products. Fractionation has two stages in the process. The first one is the partial crystallization of oils and fats under the controlled gradual cooling to the desired temperature in the crystallizer. The second one is the separation of solid and liquid fractions by means of filtration or centrifugation. Fractionation applied in the industrial scale can be classified into three groups, dry fractionation, detergent fractionation and solvent fractionation, depending on the procedures and separation systems. Fractionation technologies have been used to produce cooking and frying oils from palm oil, specialty fats from tropical solid fats, soft butter from anhydrous milk fat and so on. Fractionation is the reversible process of energy saving and less loss in yield, also can easily get both hardened fats without trans isomers and liquid oils of low melting point simultaneously. Therefore, the roll of fractionation in the processed oils and fats will be more important in the future.

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