UN PROCEDIMIENTO PARA OBTENER UNA GRASA DE CONFITERIA A PAR-TIR DE ACEITE DE PALMA

摘要

A process for obtaining a temperable confectionery fat from palm oil is disclosed herein. This process comprises the steps of: (1) removing from palm oil by solvent fractionation one or more olein fractions to provide a first stearine fraction having less than about 10% combined SUU/UUU/SLS triglycerides by weight of the first stearine fraction; (2) removing from the first stearine fraction by solvent fractionation one or more olein fractions to provide a second stearine fraction having less than about 8% SSO triglycerides by weight of the second stearine fraction; and (3) removing from the second stearine fraction by solvent fractionation a third stearine fraction to provide a confectionery fat having less than about 2.5% SSS triglycerides by weight of the confectionery fat; wherein S is palmitic (P) or stearic (St); and U is oleic (O) or linoleic (L). The temperable confectionery fat obtained is particularly suitable for making chocolate having improved mouthmelt properties.