PROCEDIMENTO PER IL FRAZIONAMENTO IN SOLVENTE DI STEARINE DI OLIO DI PALMA ED IMPIEGO DEI PRODOTTI RELATIVI.

摘要

A process for the solvent fractionation of palm oil stearine or of catalytically rearranged palm oil stearine, or other stearines from animal or vegetable sources into three fractions of widely different physical properties is described. One fraction is composed of high melting triglycerides (hard fat fraction), which melt from 45-65 DEG C. A second fraction is composed of somewhat lower melting triglycerides which melt from 33-44 DEG C (the confectionery fat fraction). The third fraction is composed of low melting triglycerides and is an oil at room temperature. The major value of these fractions is their ability to function as food components but they have numerous non-food uses particularly in cosmetics and pharmaceuticals. Their utility is not restricted to their individual use but on the contrary their usefulness may be tremendously increased by using them in combinations of two or more fractions or with other fatty materials.