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Fractionation

Chapter

Abstract

Originally, the fractionation process was used on a small scale to produce speciality fats, but with the introduction of continuous filtration and the growth in palm oil production, the dry fractionation process has become very important. After discussing a few patents concerned with the solvent fractionation process, this chapter reports the disclosure of several stationary dry crystallization processes that are far less labor-intensive than prior art processes. The final section of this chapter deals with the crystallization of agitated melts. One of the processes discussed shows that temperature homogeneity within the crystallizer is not essential to obtain crystals that are uniform in size, drain fast, and retain little olein on filtration. This opens the way toward a continuous dry fractionation process.

Keywords

Cocoa Butter Iodine Value Palm Olein Solvent Fractionation Cocoa Butter Equivalent 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media, LLC 2013

Authors and Affiliations

  1. 1.CarbougnèresSt. Eutrope-de-BornFrance

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