Fat fractionation
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United States of America Patent
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-
Jun 10, 1986
Grant Date -
N/A
app pub date -
Sep 7, 1984
filing date -
Oct 7, 1983
priority date (Note) -
Expired
status (Latency Note)
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Abstract
A vegetable fat is subjected to dry fractionation, i.e. without the use of solvents or detergents, with a view to obtaining a concrete fraction compatible with cocoa butter in one or two fractionation cycles. In each of these cycles, the fat melted beforehand is seeded with stabilized .beta. or .beta.' crystals thereof, the liquid is progressively cooled and the suspension obtained is pressed by the application of a progressively increasing pressure. The concrete fractions obtained may be used instead of cocoa butter as confectionery fats.
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