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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
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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
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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
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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.
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EQUIPMENT : CRYSTALLYSERS
Type 1 : Crystallizing oil Agitator Exchange plates Type 2 :
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EQUIPMENT : SEPARATION
Florentine filter : Scraping of the stearin cake
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EQUIPMENT : SEPARATION
Hermetic membrane filter press : Discharge of the stearin cakes
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Patented by GEA - Westfalia
EQUIPMENT : SEPARATION Nozzle Centrifuge : Patented by GEA - Westfalia
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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 ...
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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
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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
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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
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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
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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
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AMF FRACTIONS : Spreadable or soft butter
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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
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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
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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
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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
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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
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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.
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THANKS FOR YOUR ATTENTION
Lipid Structural Properties Symposium Unilever R&D Colworth, UK 16-17th October 02 THANKS FOR YOUR ATTENTION VISIT OUR WEB SITE :
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