Fat fractionation

Details Fat fractionation Fat fractionation

C - Chemistry, Metallurgy

11

B

99/156, 99/40

C11B 7/00 (2006.01) A23D 9/00 (2006.01) A23G 1/00 (2006.01) A23G 1/18 (2006.01)

Patent

CA 1214064

Abstract A process for the production of edible fractions of fats and their use A vegetable fat is subjected to dry fractionation, i.e. without the use of solvents or detergents, with a view to obtaining a concrete fraction compatible with cocoa butter in one or two fractionation cycles. In each of these cycles, the fat melted beforehand is seeded with stabilized .beta. or .beta.' crystals thereof, the liquid is progressively cooled and the suspension obtained is pressed by the application of a progressively increasing pressure. The concrete fractions obtained may be used instead of cocoa butter as confectionery fats.

462694

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