| 摘要 |
<p>The process intended for fractionating butterfat uses a gas under supercritical conditions. The extn. temp. and pressure may be such that at least 65% pref. 70-100% of the extracted mixt. consists of triglycerides with a carbon number between 24 and 42 (the carbon number is the sum of carbon atoms of the fatty acid radicals, in the triglyceride molecules). Using carbon dioxide, the extn. temp. may be 40-250 deg.C pref. 60-100 deg. and the pressure 100-400 bar, pref. 150-200 bar. The extracted fraction may be sepd. by bringing the gas into sub-critical conditions, e.g. increasing the temp. and/or reducing the pressure. Used for extracting short-chain triglyceride fraction from butter fat. Used as a (15%) admixture in normal margarine, the extracted fraction confers natural butter-like characteristics, i.e. plasticity and elasticity. The extracted fraction contains a greater proportion of butter aroma components than the residue and the starting material.</p> |
