Super olein

AMF45 AMF30 AMF20 AMF10 Milk fat Super stearin Stearin Olein Super olein... 

Fractionation is designed to separate the various fractions based on differences in crystallizing temperatures. Often, the products of a single fractionation are not sufficiently fine tuned to produce some of the higher value specialty fats. Hence, the concept of double fractionation was introduced, with one of the phases (usually the olein) refractionated. This process is used quite frequently with palm oil. The products of the second fractionation are a super olein and a stearine used as tropical margarine base or a confectionery base. 

Palm oil, a semi-solid at ambient temperature (25-30°C), may be fractionated into a liquid fraction (olein) and a more solid fraction (stearin). The olein contains higher levels of oleic (39-45%) and linoleic acids (10-13%) compared to the oil (Table 3.4). Palm olein remains clear at ambient temperature of 25°C. Further fractionation of the olein produces a more unsaturated fraction, often called super-olein or double fractionated olein. These have higher levels of oleic and linoleic acids, ranging from 43—49% and 10-15% respectively, resulting in... 

Solid fat contents are low, 37% at 10°C for normal olein and only 17% for super oleins (Table 3.7). At 25°C, most oleins are completely liquid. Super oleins fall into two categories. Those with iodine value below 61.5 have higher solids of 40-52% at 2.5°C and 31-42% at 5°C and those with iodine values exceeding 61.5 have much lower solids of 0.5-17% at 2.5°C and 0-16% at 5°C. (Tang et al. 1995), Improved cold stability can thus be expected with such oils. 

Fatty acid Red palm oil Palm olein Super olein Super stearin... 

Palm oil is fractionated more than any other oil. A single fractionation converts palm oil (IV 51-53) to palm olein (IV 56-59) and to hard stearin (IV 32-36). Each of these can be fractionated a second or a third time to give a range of products, including superolein (IV 64—66), topolein (IV 70-72), soft stearin (IV 40 2), super stearin (IV 17-21), soft palm mid-fraction (IV 42 8), and hard pahn mid-fraction (IV 32-36). These materials have a wide range of food and nonfood uses and extend considerably the use of palm oil. 

Extract of Whole Orange. See Orange (Citrus aurantium dulcis) oil Extract of patchouli. See Patchouli (Pogostemon cablin) extract Extracts (petroleum), heavy paraffinic distillate solvent. See Paraffin distillate Extract of yeast. See Yeast extract Extramalt Dark. See Malt extract Extra Olein. See Oleic acid Extra Super English Terra Alba. See Calcium sulfate... 

Cremopho RH 40 Crillet 3 Crillet 4 Super Cradesta F-160 Extra Olein 99 Imwito 308 Imwito 988 Labrafac Hydrophile Labrafil M 2125 CS Lutrol ... 

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