Lipids - G. Modifications of fats and oils - Fractions
4 important questions on Lipids - G. Modifications of fats and oils - Fractions
How can fats and oils be fractionated?
- a higher melting solid fraction, the so-called "stearin”
- a lower melting liquid fraction, the so-called "olein“
So you put your oil on a specific temprature and then separate the crystals (solid fats) form the liquid fat.
What is the aim of fractionation?
- Olein fractions: cooking and salad oils
- Stearin fractions: margarines, shortenings, speciality fats
- Improve properties of olein for use in blends
- Fraction with narrower composition range and sharper melting properties
What is the principle of all fractionating processes?
- complete melting of the fat
- slow cooling
- gentle/no stirring to encourage the development of large crystals
- separation into liquid and solid fractions
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Why do they do gentel stirring and no normal sterring?
You do gental sterring because you need some diffustion in order to form some crystals. And very gental steering helps this.
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