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Detergent fractionation of tallow

  • Technical
  • Surfacants And Detergents Technical
  • Published:
Journal of the American Oil Chemists’ Society

Abstract

The formation of an emulsified olein product can reduce the yield of the initial olein fraction in the detergent fractionation of tallow. Emulsion formation was linked to the crystal size obtained during partial crystallization and the surfactant concentration used for separation. Smaller crystal sizes in the partially crystallized oil caused the formation of more emulsified olein product, which would not coagulate during centrifugation. High surfactant concentrations inhibited the coagulation of olein drops during the centrifuging step. A rolling-up mechanism of detergency is proposed for the separation step, which explains the crystal size dependence of emulsified olein production.

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Authors and Affiliations

  1. Department of Chemical Engineering, Michigan State University, 48824, East Lansing, MI

    D. A. Glassner & E. A. Grulke

  2. Department of Food Science and Human Nutrition, Michigan State University, 48824, East Lansing, MI

    J. I. Gray

Authors
  1. D. A. Glassner
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  2. E. A. Grulke
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  3. J. I. Gray
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Glassner, D.A., Grulke, E.A. & Gray, J.I. Detergent fractionation of tallow. J Am Oil Chem Soc 61, 1919–1924 (1984). https://doi.org/10.1007/BF02540832

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  • DOI: https://doi.org/10.1007/BF02540832

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