Abstract: It is intended to provide a dry fractionation method for fat whereby the performance for fractionating a fat into a high-melting fraction, a medium-melting fraction and a low-melting fraction can be improved to thereby preventing, in particular, the medium-melting fraction from worsening of the melting properties in the mouth and a decrease in the melting point with the passage of time and, in its turn, improving the melting properties in the mouth of a chocolate product which is produced by using the thus obtained hard butter for chocolates, etc. A method of fractionating a fat wherein a fraction (in particular, a medium-melting fraction) obtained by dry fractionation is efficiently separated from a high-melting fraction and a low-melting fraction mixed therewith.

Abstract: It is intended to provide a procedure for, in the fractionation of vegetable butter, transesterified fat or oil, isomerized hydrogenated fat or oil, etc. without the use of solvents, obtaining high-concentration component G2U (defined below) by concentrating operation through reduction of the amount of liquid component residue in crystal portion. There is provided a method of dry fractionation of fat or oil characterized in that fat or oil (A) containing components G2U and GU2 is fractionated through crystallization/solid-liquid separation into crystal fraction of concentrated G2U (AF) and liquid fraction of concentrated GU2 (AL), subsequently this crystal fraction (AF) is mixed with liquid G2U-containing fat or oil (B) whose GU2 concentration is lower than that of the liquid fraction (AL) and thereafter the mixture is separated into crystal fraction (BF) and liquid fraction (BL).

Abstract: It is intended to provide a procedure for, in the fractionation of vegetable butter, transesterified fat or oil, isomerized hydrogenated fat or oil, etc. without the use of solvents, obtaining high-concentration component G2U (defined below) by concentrating operation through reduction of the amount of liquid component residue in crystal portion. There is provided a method of dry fractionation of fat or oil characterized in that fat or oil (A) containing components G2U and GU2 is fractionated through crystallization/solid-liquid separation into crystal fraction of concentrated G2U (AF) and liquid fraction of concentrated GU2 (AL), subsequently this crystal fraction (AF) is mixed with liquid G2U-containing fat or oil (B) whose GU2 concentration is lower than that of the liquid fraction (AL) and thereafter the mixture is separated into crystal fraction (BF) and liquid fraction (BL).

Abstract: It is intended to provide a dry fractionation method for fat whereby the performance for fractionating a fat into a high-melting fraction, a medium-melting fraction and a low-melting fraction can be improved to thereby preventing, in particular, the medium-melting fraction from worsening of the melting properties in the mouth and a decrease in the melting point with the passage of time and, in its turn, improving the melting properties in the mouth of a chocolate product which is produced by using the thus obtained hard butter for chocolates, etc. A method of fractionating a fat wherein a fraction (in particular, a medium-melting fraction) obtained by dry fractionation is efficiently separated from a high-melting fraction and a low-melting fraction mixed therewith.