Lec 3 NE41102 Updated 2019

NE41102 –
Fats and Oil

Technology
Semester 2
Session 2018/19
Fractionation
Fats and Oils Processing
Fats and Oils Source
Crude Fats and Oils (Extraction)
Refined Fats and Oils (Refining)

Major Processes & Technologies
Crude Palm Oils
Refining
RBD PO
Fractionation
RBD POL, Interesterification
Hydrogenation
RBD PST IE Products
Hydro Products
Various Oil Blending
Texturising
Packed Products
(downstream)
Palm Oil Refining Quality
FFA - 5% max
Moisture - 0.5% max
DOBI - 2.31 min
Phosphatides - 0.1% max
Iodine Value - 50 to 51
FFA < 0.1%

Moisture < 0.1%
Peroxide Value < 1 mEq/kg
Fractionation
2. know the principles and the application of major

technologies and processes in edible fats and
oils production.
Fractionation
 To
provide new material more useful than
natural product
 Multi component mixtures of various
triglycerides with different melting points
Fractionation
 Separate fats and oils into fractions with
different melting points
 Based on solubility of components
triglycerides (type and distribution of fatty
acid)
 Separate by crystallization and subsequent
filtration
Crystallization
 Polymorphism is the formation of bond
between two triglycerides in the head to
tail arrangement
 According to the thermal condition,

triglycerides tend to pack together
 in a hexagonal structure (α crystal)
 an orthorhombic (β’ form), or
 a triclinic structure (β form)
Crystallization
3 crystalline state
 α form, β’ form, β form
Crystallization
 Rate of crystallization:
Crystal  > ’ > 
 Size of crystal
Crystal  < ’ < 
Crystal form Properties
α - Form with rapid supercooling
- Not very stable
- Small crystal
- Crystal formation fast
- MP = 24C
β’ - More stale then α crystal
- Average crystal size and easy
for separation
- Crystal formation slow
- MP = 32-33C
Β - Form with slow cooling
- More stable then β’crystal
- Large crystal, may have
difficulty in separation
- Crystal formation very slow and
my not happen
- MP=35-36C
Crystallization Process
 Heating
 To fully melt and destroy all crystal formation in
the feed oil.
 Homogenizer
 To homogenize the oil.
 Nucleation
 Cooling of oil in a controlled manner according
to a given cooling profile that is a function of
the feedstock and of the required fraction.
Crystallization Process
 Crystal Growth
 Subsequent growth of the nuclei that
succeed in achieving the critical cluster
size.
 Agglomeration
 When there are attractive interaction
between crystals, they tend to form
agglomeration from the large crystals
composed by different small crystals that in
a weak bonds.
Crystallizer
 Thecrystallizer design determines the
conditions of the oil, technical features of
the equipment and more specifically the
heat exchange properties of the
crystallizer vessel
Crystallizer
Crystallizer
Separation
 Separation is the physical isolation of two or more
substance that mix or dissolve together.
 It is one of the efficient technique of fractionation
 There are two method in separation which is
Filtration and Centrifugation.
Filtration System
 operate with a vacuum or filter press
system
Filtration System
Centrifugation System
 To
separate the different of fractions between liquid
and solid phase by the density deferent of the two
phase.
Fractionation
 Successfulness?
 Cooling of oil to form crystals
 Progressive growth of crystal and liquid
phase
 Separation of crystal and liquid phase
Fractionation
1. Dry fractionation
• Crystallization takes place without the aid
of a solvent
• More economical
2. Solvent fractionation
3. Aqueous detergent fractionation

1. Dry Fractionation
 For natural products contain high levels of
hard stearin and soft olein fractions
 Palm oil, lauric fats
 Principle
 Slow cooling under controlled conditions
 Separation by various processes
 Successfulness
 Large crystals required
2. Solvent Fractionation
 For
value-added, high-quality products,
expensive process > for fats and oils
products with unique properties
 More efficient separation with improved

yields, reduced times, increased purity
 Cocoa Butter Equivalents (CBEs), Lauric
cocoa butter replacers (CBRs),
confectionery products
Solvent Fractionation
 System
 Batch, semi-continuous, Continuous
 Solvent: acetone, hexane
 Principle
 Concentration of fat in the solvent
 Cooling rate and residence time in the crystallizer
 Separation
3. Aqueous Detergent
Fractionation
 Principle
 Dry fractionation
 Added aqueous detergent solution to assist
separation
 aqueous solution (5% detergent, e.g.
sodium lauryl stearine)
 2% electrolyte (magnesium or aluminium
sulfate)
 Interest in this process declined!

Winterization
 Evolved from observation that refined cottonseed
oil physically separated into hard and clear fraction
during winter
 Clear oil portion known as winterized oil, salad oil
 Hard portion, stearine
Winterization
 To produce liquid oils resist clouding at cool
temperatures
 Required as liquid oil for use in products stored in
refrigerators
 Classical process – chilled room (5C), max surface
exposure to cooling, filtration
Cloudiness in oil
Winterization Principle
 Thermo-mechanical separation process with
crystallization of higher melting triglycerides
components
 Occurs in two steps:
 Nucleation
 Crystal growth
 Ideal:
small number of nuclei introduced, crystal
grow larger
 Triglyceride composition (trisaturate vs
triunsaturate
 Cooling rate (-crystals vs  & ’ crystals)
 Temperature Control(-crystals to  & ’ crystals)
 Mechanical power input or agitation rate
 Time
Winterization
Flow sheet of a Continuous Winterization Plant
 Solvent winterization
 better yield
 better quality
 lesser time
Winterization Application
 Cottonseed oil > salad oil (mayonnaise, salad
dressing products)
 Soybean oil > improve separation of hard portion
by partial hydrogenation on C-18:3 (flavour
stability problem)
Process & Product Quality Control
 To determine the characteristics of the

fractions obtained is in a good quality, the
Iodine Value (IV) is a measurement
formula.
 Iodine Value is a measure of the degree
of unsaturation.
 The change in IV is useful to quantify the
separation :
Yield stearin (%) = IV olein - IV initial X 100
IV olein – IV stearin
Feedstock
 Oilsand fats are composed from variety
of different of fatty acids.
 But not all oils and fats are applicable for
fractionation.
 There are three types of oils and fats
1) Vegetable Oils
 Palm Oil
 The most important fractionated oil
 To obtain olein fractions with low cloud
point and good cold stability
 The olein are used as a substitute for soft oils
in cooking and salad oils
 Whereas the stearin fractions find
applications in frying fats, margarines and
shortenings
Palm Oil Fractionation
Source: http://www.jle.com/en/revues/agro_biotech/ocl/e-
docs/00/04/52/2F/article.phtml?fichier=images.htm
Source: http://lipidlibrary.aocs.org/processing/solventfract/index.htm
RBD Palm Olein RBD Palm Stearin

 Palm Kernel Oil
 To produce stearins that been undergo
hydrogenation process and used as a high
quality hard butter oil or curvature fat
 Palm kernel oil is usually fractionated crude
 Soybean Oil
 To improve its shelf life, the oil is partially
hyrogenated
 Applicable to use as a stable liquid salad oil
 Special Oils
 Example are sal fat, sheanut oil and mango fat
 These oils are fractionated to obtain physical
properties equal to cocoa butter
2) Animal Fats
 Milk Fat
 Special milk fat fractions produce
applicable of food products such as
 Puff pastry
 Low fat butter
 Soft butter
 Ice cream
 Danish cookies
 Liquid cooking butter oil
 Tallow & Lard
 Tallow fractionation is the production of
similar fractions as well as lower-melting
olein fractions.
 But for lard is much more difficult to
fractionate due to its sharp melting and
crystallization profile
 But it can be easily fraction after
interesterification or partial hydrogenation
process.
3) Derivatives of Fats & Oils
 Fatty Acids and Fatty Acid Esters
 Normally separated by distillation under
reduced pressure and most fractionation
systems use detergent or solvent.
 Monoglycerides– Diglycerides mixtures
(Mg+Dg)
 Applicable for cosmetic and
pharmaceutical industry.
 Emulsifier
Group Assignment
Choose one source of lipid either from animals
or plants. Describe the physicochemical
characteristics of the lipid. The discussion must
also include the post harvest quality control
from farm to factory, processing, extraction
etc., quality control of the end product and it
potential to be used in food or non food
products
Report:
1. At least 10 pages
2. Fond 12 Times New Roman
3. Submission date: 28th. April 2019

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NE41102 –

Fats and Oil

Crude Fats and Oils (Extraction)

Refined Fats and Oils (Refining)

FFA < 0.1%

2. know the principles and the application of major

 According to the thermal condition,

3. Aqueous detergent fractionation

 More efficient separation with improved

 Interest in this process declined!

 To determine the characteristics of the

RBD Palm Olein RBD Palm Stearin

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