Fractionation of palm oil
Etienne Deffense
Journal of the American Oil Chemists Society
Abstract
Abstract Because of its fatty acid composition, which includes 50% saturated and 50% unsaturated fatty acids, palm oil can readily be fractionated, i.e. partially crystallized and separated into a high melting fraction or stearin and a low melting fraction or olein. Three main commercial processes for fractionating palm oil are in use: the fast dry process, the slow dry process and the detergent process. All these processes lead to specific products of different quality with different yield and operating costs. The physical and chemical characteristics as well as the triglyceride compositions by high performance liquid chromatography (HPLC) of palm oil fractions from these industrial fractionation processes are given. Other varieties of products produced by specific fractionation are presented with analytical data: the superoleins, palm‐mid‐fractions and cocoa butter substitutes.
Extracted Claims
3 claims extracted from this paper into the knowledge graph
palm oil fractionation achieved through fast dry process, slow dry process, and detergent process
“Three main commercial processes for fractionating palm oil are in use: the fast dry process, the slow dry process and the detergent process.”
palm oil fractionation results in high melting fraction (stearin) and low melting fraction (olein)
“Because of its fatty acid composition, which includes 50% saturated and 50% unsaturated fatty acids, palm oil can readily be fractionated, i.e. partially crystallized and separated into a high melting...”
palm oil fractions have specific physical and chemical characteristics
“The physical and chemical characteristics as well as the triglyceride compositions by high performance liquid chromatography (HPLC) of palm oil fractions from these industrial fractionation processes ...”