Abstract: A continuous process for the dry fractionation of edible oils and fats using one or more crystallisers in series, said process comprising the steps of: (a) providing a molten fat; (b) continuously feeding said molten oil or fat to the first of said one or more crystallisers in series in which the fat is gradually cooled by using heat exchangers containing a cooling medium so that a crystal slurry is formed, each of said one or more crystallisers exhibiting a temperature gradient, the temperature at the point where the molten or partially crystallised fat enters one of the crystallisers being higher than that at the point where the slurry leaves that crystalliser; (c) continuously withdrawing said slurry from the last of said one or more crystallisers; (d) separating said crystal slurry by filtration in a filter cake and a filtrate, wherein said process further comprises the step of at least partially melting fat encrustations deposited on said heat exchangers; and an oil fraction produced by therefrom.

Abstract: Methods and apparatus are described for the production of a crystal slurry during the crystallization step of fractionation processes of edible oils and fats and related oil derivatives. The crystallization process for edible oil and fats is carried out in a crystallizer with stationary heat exchange elements, wherein the contents of said crystallizer are made to move along said heat exchange elements in an oscillatory manner without the use of an internal agitator. The crystallizer for edible oil and fats with stationary heat exchange elements is also described.

Abstract: Methods and apparatus are described for the production of a crystal slurry during the crystallization step of fractionation processes of edible oils and fats and related oil derivatives. The crystallization process for edible oil and fats is carried out in a crystallizer with stationary heat exchange elements, wherein the contents of said crystallizer are made to move along said heat exchange elements in an oscillatory manner without the use of an internal agitator. The crystallizer for edible oil and fats with stationary heat exchange elements is also described.