1. LATEST TRENDS IN DRY FRACTIONATION OF FATS
Lipid Structural Properties Symposium
Unilever R&D Colworth, UK
16-17th October 02
LATEST TRENDS IN DRY FRACTIONATION OF FATS
Dr. Véronique GIBON
Fractionnement TIRTIAUX SA
Fleurus - Belgium

2. RECENT TRENDS IN DRY FRACTIONATION
EQUIPMENTS
WHY FRACTIONATE ?
Hydrogenated Soybean Oil
Crude Fish Oil (High w - 3)
Cottonseed Oil
Extra virgin olive Oil
Anhydrous Milkfat
Beef Tallow
Palm Oil
Palm Kernel Oil
CONCLUSIONS

3. FRACTIONATION KEY OF SUCCESS = SELECTIVITY
Fractional distillation Volatility
Super-critic extraction Solubility
Liquid-liquid extraction Solubility
Adsorption Solubility
Solvent fractionation Crystallisation
Detergent fractionation Crystallisation
DRY FRACTIONATION Crystallisation
KEY OF SUCCESS = SELECTIVITY
THE SIMPLEST AND CHEAPEST FRACTIONAL CRYSTALLISATION PROCESS.
“GREEN” TECHNOLOGY.
SELECTIVITY IMPROVED BY :
THE MASTERY OF POLYPHASIC AND THERMAL PROPERTIES OF TRIGLYCERIDES : POLYMORPHISM, INTERSOLUBILITY, SEEDING IN SUPERCOOLING CONDITIONS.
DEVELOPMENT OF MEMBRANE FILTER-PRESSES

4. DRY FRACTIONATION 1) CRYSTALLISATION :
STEARIN :
Solid fraction
CONTROLLED
CRYSTALLISATION OF THE
MELTED OIL,
CONDUCTED ACCORDING
TO A SPECIFIC COOLING
PROGRAM.
OLEIN :
Liquid fraction
2) SEPARATION OF THE CRYSTALLISED OIL :
Vacuum belt
(or drum) filter :
Soft stearin.
Membrane filter
press :
Hard stearin.
Higher yield in olein.
Nozzle centrifuge :
Soft stearin.
Closed and small
space.

5. EQUIPMENT : CRYSTALLYSERS
Type 1 :
Crystallizing oil
Agitator
Exchange plates
Type 2 :

6. EQUIPMENT : SEPARATION
Florentine filter :
Scraping of the
stearin cake

7. EQUIPMENT : SEPARATION
Hermetic membrane filter press :
Discharge of the stearin cakes

8. Patented by GEA - Westfalia
EQUIPMENT : SEPARATION
Nozzle Centrifuge :
Patented by GEA - Westfalia

9. WHY FRACTIONATE ? Improvement of the oxidative stability.
Improvement of the cold stability.
PARTIAL HYDROGENATION + FRACTIONATION (Winterization) :
Oils containing poly-unsaturated fatty acids of polyenic
type : Hydro Soybean, Hydro Fish Oil, Hydro Rapeseed, …
FRACTIONATION (Winterization) :
Fish oil (High w -3), Cottonseed Oil, Olive oil ...
Human imagination to tailor new products.
Oriented economical policy.
SINGLE OR MULTI-STEP FRACTIONATION :
Solid or semi-solid fats :
- Anhydrous Milkfat
- Beef Tallow
- Palm Oil
- Palm Kernel Oil ...

10. FRACTIONATION (Winterization) : Hydrogenated Soybean OIl
Single fractionation
Multi-step fractionation
Hydrogenated soybean oil
IV : 77
DP : 35°C
Hydrogenated soybean oil
IV : 105
DP : 18°C
Stearin
IV : 91
DP : 32.2°C
Olein
IV : 108.3
CT : 7 hours
at 0°C
Stearin
IV : 61
DP : 45.1°C
Olein
IV : 81
DP : 31.2°C
Semi-liquid
shortening
for frying
Margarines,
shortenings
Margarines,
shortenings
Salad oil
Second Stearin
IV : 73
DP : 35,0°C
Olein
IV : 88
DP : 18,2°C
Hydrogenated soybean oil
IV : 84
DP : 25.8°C
CBR
Frying oil
SFC = f (T)
Stearin
DP : 34.6°C
Olein
DP : 16.3°C
Margarines,
shortenings
Frying oil

11. FRACTIONATION (Winterization) : Fish oil (High w -3)
Crude Fish Oil A : IV = EPA+DHA = 25,26% ; EPA < DHA
Olein :
D EPA+DHA > 9 % ; Cold test at least 6 hrs at 0°C
Stearin :
Temperature SFC
5°C 32
10°C 25
15°C 15
20°C 11
25°C 6
FFA (C18:1) = 2,05 %
Color - Gardner - = 12
Crystal type A
Crude Fish Oil B : IV = EPA+DHA = 22,62% ; EPA > DHA
Olein :
D EPA+DHA > 12 % ; Cold test at least 4 hrs at 0°C
Stearin :
Temperature SFC
5°C 40
10°C 35
15°C 27
20°C 21
25°C 9
FFA (C18:1) = 1,34 %
Color - Gardner - = 10,75
Crystal type B

12. FRACTIONATION (Winterization) : Cottonseed Oil
Neutralized and bleached Cottonseed Oil :
Winterization at 4°C
Filtration on Membrane Filter Press
or with Centrifuge
Stearin : S
Filter Press - IV : 92,0 - SFC 15°C : 17°C
Centrifuge - IV : 100,0 - SFC 7°C : 6°C
Very Small Crystals
Temperature SFC (MFP) SFC (Cent.)
5°C 30,0 21,0
10°C 25,5 14,5
15°C 17,0 6,5
20°C 1,0 1,0
25°C 0 0
Cottonseed Oil
IV : 109,1
Olein : O
Filter Press - IV : 114,8 - CP : - 8,5°C
Centrifuge - IV 116,3 - CP : - 7,5°C
Cold test at 0°C > 6 hours

13. FRACTIONATION (Winterization) : Olive Oil
Extra Virgin Olive Oil :
Filtration on Membrane Filter Press
Second Stearin : S
IV : 63,4
DP : 25°C
First Stearin :
IV : 74,7
DP : 16,4 °C
Second Olein : O
IV : 78,5
Olive Oil
IV : 79,6
First Olein : O
IV : 80,5

14. MULTISTEP DRY FRACTIONATION OF ANHYDROUS MILK FAT (AMF)
AMF : DROPPING POINTS BETWEEN 45°C and 6°C ...
Triple fractionation : the best solution for all qualities of AMF
Third
Stearin : OSS
DP : 32°C
Hard
Stearin : S
DP : 45°C
Second (Soft)
Stearin : OS
DP : 26°C
AMF
DP : 34°C
Olein : OSO
DP : 24°C
Olein : O
DP : 21°C
Recycling
Stearin : OOS
DP : 21°C
Super Olein : OO
DP : 13°C
Top Olein : OOO
DP : 6°C

15. AMF FRACTIONS : Spreadable or soft butter

16. MULTISTEP DRY FRACTIONATION OF BEEF TALLOW
Super Hard Stearin : SS
DP : 54°C
Stearin : S
DP : 49°C
Olein : SO
DP : 45°C
Beef Tallow
DP : 43.2°C ; IV : 44.2
Recycling
Second
Stearin : OS
DP : 26.7°C
Third
Stearin : OOS
DP : 18.1°C
Olein : O
DP : 18.9°C
Recycling
Super
Olein : OO
DP : 14°C
Top
Olein : OOO
CP Mettler : -3°C
SFC (%)
Hard fractions ;
Shortenings ;
Margarine ;
Semi-liquid frying shortenings;
Salad oils ... °C °C

17. MULTISTEP DRY FRACTIONATION OF PALM OIL
IV: 51-53
= FRYING OIL ;
COOKING OIL ;
SHORTENINGS ;
MARGARINES ;
SALAD OIL ...
= BACKERY
SHORTENINGS ;
MARGARINES ;
VANASPATI ;
MANTECA
OLEIN
IV : 57-59
HARD STEARIN
IV : 32-36
SUPER
OLEIN
IV: 64-66
SOFT
PMF
IV :42-48
= SALAD
OIL
SUPER
STEARIN
IV: 17-21
SOFT STEARIN
IV : 40-42
= SHORTENINGS ;
MARGARINES ;
COATING ...
= SUBSTITUTE
OF HYDROGENATED
PRODUCTS
= SHORTENINSG
TOP
OLEIN
IV: 70-72
= SALAD
OIL
Recycling
HARD
PMF
IV : 32-36
“OLEINS”
= CBE

18. RED PALM LIQUID FRACTIONS, RICH IN CAROTENE
RED COLOUR
OF CRUDE PALM OIL :
b- CAROTENE
PALM OIL
IV: 51-53
DEODORISING AT LOW TEMPERATURE :
REFINED PALM OIL WITH HIGH LEVELS
IN b- CAROTENE : “ RED PALM OIL ”
OLEIN
IV : 57-59
MULTISTEP FRACTIONATION :
“ RED PRODUCTS ” WITH HIGH OXYDATIVE AND
COLD STABILITIES AND NUTRITIONAL LABEL
SUPER
OLEIN
IV: 64-66
= SALAD
OIL
IV CP CAROTENE
AOCS (PPM)
(°C)
NB PALM OIL
RED OLEIN
RED
SUPEROLEIN
TOPOLEIN
TOP
OLEIN
IV: 70-72

19. RED PALM FRACTIONS : WHICH MARKET ?
PALM OIL
-Carotene : 382 PPM
NUTRITIONAL LABEL :
- BENEFICIAL EFFECT ON
CELLULAR AGEING.
-PROTECTION AGAINST
CANCER.
OLEIN
409 PPM
STEARIN
280 PPM
OLEIN , SUPEROLEIN , TOPOLEIN :
HIGH VITAMINIC SALAD OIL WITH HIGH COLD AND OXIDATIVE STABILITY.
FRYING OIL (“LOW” TEMPERATURE).
STEARIN AND PALM MID FRACTIONS :
RICH IN VITAMINS PRODUCTS FOR DIETETIC USE : MARGARINE, SHORTENINGS ; CBE.
SUPER
OLEIN
670 PPM
SOFT PMF
235 PPM
TOP
OLEIN
854 PPM
HARD PMF
80 PPM

20. FRACTIONATION OF PALM KERNEL OIL : CBS
PKO PKS PKS Hydrogenated PKS
IV 18 IV 9 IV 7 IV 7 to 0,4 = CBS
C6-C10 7% 6% 4% 4%
C12 48% 53% 55% 55%
C14 16% 21% 22% 22%
C16 9% 9% 9% 9%
C18 2% 2% 2% 9%
C18:1 15% 8% 7% 0,5%
C18:2 2% 1% 1% 0%
C12;C14
C18:1
SFC (%)
CBS °C

21. CONCLUSIONS
It can be difficult to imagine that the mastery and the automatic control of
DRY FRACTIONATION is born only 50 years ago.
In 1959 in BELGIUM a 8T/day dry fractionation unit is installed for the production
of Beef Tallow Olein for frying, still now commercialised as “Blanc de Boeuf”.
In the 60ies and the beginning of 70ies, such types of unit are installed in
MALAYSIA, INDONESIA, AUSTRALIA, LATIN AMERICA and CENTRAL AFRICA
for the fractionation of animal fats, palm oil, AMF and partially hydrogenated
soybean and fish oils.
The fractionation process has been consequently developed,
with a range of different companies entering the market of construction
of dry fractionation equipment.

22. THANKS FOR YOUR ATTENTION
Lipid Structural Properties Symposium
Unilever R&D Colworth, UK
16-17th October 02
THANKS FOR YOUR ATTENTION
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