Abstract: A process for the fractionation of fats and oils in which the fat or oil is dissolved in a binary azeotropic solvent mixture. The solvent containing the dissolved fat is cooled to a first temperature to crystallize a high melting stearine fraction, and the high melting stearine fraction is removed from the solvent-crystal mixture. If the fractionation process has for its objective the production of a high melting fat and a lower melting fat (oil), the fractionation process is terminated at this point. However, if an intermediate melting solid fraction is the objective, it is desirable in the first crystallization step to remove a smaller portion of high melting stearine fraction and then to cool the remaining solution to a second temperature lower than the first to crystallize an intermediate melting solid fraction. The second crop of crystals is removed from the solvent-crystal mixture by filtration or decantation.

Abstract: Fat fractions are produced by a process for the fractionation of fats and oils in which the fat or oil is dissolved in a binary azeotropic solvent mixture. The solvent containing the dissolved fat is cooled to a first temperature to crystallize a high melting stearine fraction, and the high melting stearine fraction is removed from the solvent-crystal mixture. If the fractionation process has for its objective the production of a high melting fat and a lower melting fat (oil), the fractionation process is terminated at this point. However, if an intermediate melting solid fraction is the objective, it is desirable in the first crystallization step to remove a smaller portion of high melting stearine fraction and then to cool the remaining solution to a second temperature lower than the first to crystallize an intermediate melting solid fraction. The second crop is crystals is removed from the solvent-crystal mixture by filtration or decantation.

Abstract: A process for the fractionation of fats and oils in which the fat or oil is dissolved in a binary azeotropic solvent mixture. The solvent containing the dissolved fat is cooled to a first temperature to crystallize a high melting stearine fraction, and the high melting stearine fraction is removed from the solvent-crystal mixture. If the fractionation process has for its objective the production of a high melting fat and a lower melting fat (oil), the fractionation process is terminated at this point. However, if an intermediate melting solid fraction is the objective, it is desirable in the first crystallization step to remove a smaller portion of high melting stearine fraction and then to cool the remaining solution to a second temperature lower than the first to crystallize an intermediate melting solid fraction. The second crop of crystals is removed from the solvent-crystal mixture by filtration or decantation.

Abstract: Beef tallow is partitioned into five well defined fractions, each having its own distinctive fatty acid and glyceride composition and its own distinctive thermal characteristics, by a precise multi-step crystallization. Two of the five fractions are crystalline, one is a plastic solid and two are liquid. One of the liquid fractions accounts for 60% of the tallow and has a variety of uses in the formulation of salad oils, margarines and liquid and plastic shortenings. The composition and properties of the plastic solid fraction are very similar to those of cocoa butter and when it is mixed with cocoa butter it does not produce any significant change in thermal characteristics. In fact, an increment of one of the crystalline fractions or of one of the liquid fractions can be blended with an increment of the solid plastic fraction to make products that are compatible with cocoa butter and that have desirable thermal characteristics.

Abstract: Beef tallow is partitioned into five well defined fractions, each having its own distinctive fatty acid and glyceride composition and its own distinctive thermal characteristics, by a precise multi-step crystallization. Two of the five fractions are crystalline, one is a plastic solid and two are liquid. One of the liquid fractions accounts for 60% of the tallow and has a variety of uses in the formulation of salad oils, margarines and liquid and plastic shortenings. The composition and properties of the plastic solid fraction are very similar to those of cocoa butter and when it is mixed with cocoa butter it does not produce any significant change in thermal characteristics. In fact, an increment of one of the crystalline fractions or of one of the liquid fractions can be blended with an increment of the solid plastic fraction to make products that are compatible with cocoa butter and that have desirable thermal characteristics.

Abstract: Beef tallow is partitioned into five well defined fractions, each having its own distinctive fatty acid and glyceride composition and its own distinctive thermal characteristics, by a precise multi-step crystallization. Two of the five fractions are crystalline, one is a plastic solid and two are liquid. One of the liquid fractions accounts for 60% of the tallow and has a variety of uses in the formulation of salad oils, margarines and liquid and plastic shortenings. The composition and properties of the plastic solid fraction are very similar to those of cocoa butter and when it is mixed with cocoa butter it does not produce any significant change in thermal characteristics. In fact, an increment of one of the crystalline fractions or of one of the liquid fractions can be blended with an increment of the solid plastic fraction to make products that are compatible with cocoa butter and that have desirable thermal characteristics.

Abstract: Beef tallow is partitioned into five well defined fractions, each having its own distinctive fatty acid and glyceride composition and its own distinctive thermal characteristics, by a precise multi-step crystallization. Two of the five fractions are crystalline, one is a plastic solid and two are liquid. One of the liquid fractions accounts for 60% of the tallow and has a variety of uses in the formulation of salad oils, margarines and liquid and plastic shortenings. The composition and properties of the plastic solid fraction are very similar to those of cocoa butter and when it is mixed with cocoa butter it does not produce any significant change in thermal characteristics. In fact, an increment of one of the crystalline fractions or of one of the liquid fractions can be blended with an increment of the solid plastic fraction to make products that are compatible with cocoa butter and that have desirable thermal characteristics.

Abstract: Beef tallow is partitioned into five well defined fractions, each having its own distinctive fatty acid and glyceride composition and its own distinctive thermal characteristics, by a precise multi-step crystallization. Two of the five fractions are crystalline, one is a plastic solid and two are liquid. One of the liquid fractions accounts for 60% of the tallow and has a variety of uses in the formulation of salad oils, margarines and liquid and plastic shortenings. The composition and properties of the plastic solid fraction are very similar to those of cocoa butter and when it is mixed with cocoa butter it does not produce any significant change in thermal characteristics. In fact, an increment of one of the crystalline fractions or of one of the liquid fractions can be blended with an increment of the solid plastic fraction to make products that are compatible with cocoa butter and that have desirable thermal characteristics.