| 摘要 |
A vegetable fat is subjected to dry fractionation, i.e. without the use of solvents or detergents, with a view to obtaining a concrete fraction compatible with cocoa butter in one or two fractionation cycles. In each of these cycles, the fat melted beforehand is seeded with stabilized beta or beta ' crystals thereof, the liquid is progressively cooled and the suspension obtained is pressed by the application of a progressively increasing pressure. The concrete fractions obtained may be used instead of cocoa butter as confectionery fats.
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