Fat fractionation

Meat consumption rate)(Fraction fat in meat)(guideline value)... 

McGillivray, W. A. 1972. Softer butter from fractionated fat or by modified processing. N.Z. J. Diary Sci. Technol. 7, 111-112. 

Lipids Natural fats and oils Fractionated fats Mono- and diglycerides Phospholipids Glycolipids Waxes—beeswax, camauba wax... 

The production of fat spreads as an alternative to butter led to an increased demand for solid fats. For the most part, this demand has been met by the use of partially hydrogenated vegetable oUs (Section 8.3), but concern about the health effects of trani-unsaturated acids has raised interest in an alternative way of producing fats with the required melting behavior. This can be achieved by interesterification of blends of natural or fractionated fats. Products obtained in this way will probably contain more saturated acids than their partially hydrogenated equivalents, but they will have no trans-acids. This section is devoted to interesterification carried out under the influence of a chemical catalyst (177, 186, 187). Similar reactions with enzymes are discussed in the following section. 

The principle of oil fractionation is based on the difference in solubility of the component TAGs. The difference in solubility is directly related to the types of TAGs in the fats and oils. Three major processes are employed commercially to produce value-added fractionated fats and oils (1) dry fractionation, (2) solvent fractionation, and (3) aqueous detergent fractionation. 

Fat or fatty acid source Fats and oils or foods containing fats and oils Hydrogenated, transesterified, fractionated fats and oils Hydrolysates thereof... 

Akopol. [Karl amns] Fractionated fats from sttybean or coitmiseed oil cocoa butter replacements. 

Kokken, M.J. (1991) Fractionated fats dry processing and uses vegetable and animal fats, milk fats. Rev. Fr. Corps Gras 38, 367-376. 

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