Solvent fractionation process for obtaining temperable confectionery fat from palm oil.

摘要

A process for obtaining a temperable confectionery fat from palm oil is disclosed herein. This process comprises the steps of: <Sub>I</Sub><UnorderedLists id="ula01" listStyle="none"><ListItem>(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;</ListItem><ListItem>(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</ListItem><ListItem>(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 (0) or linoleic (L).</ListItem></UnorderedLists>

The temperable confectionery fat obtained is particularly suitable for making chocolate having improved mouthmelt properties.