TWO-DIMENSIONAL FRACTIONATION OF MILK FAT

The invention relates to a process for preparing a fat fractionate, comprising providing an intermediate fat fraction of a starting material selected from the group consisting of milk fats and fat mixtures of milk fat and at least one other fat, which fat mixtures are composed of more than 50 wt. %...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser:	BOERBOOM, Franciscus Johannes Gerardus, AKKERMANS, Cynthia, RANJBAR DAVIJANI, Reza, KLOEK, William, SCHEFFER, Michiel
Format:	Patent
Sprache:	eng ; fre ; ger
Schlagworte:	ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES CANDLES CHEMISTRY DETERGENTS ESSENTIAL OILS FATTY ACIDS THEREFROM METALLURGY PERFUMES PRODUCING (PRESSING, EXTRACTION), REFINING AND PRESERVINGFATS, FATTY SUBSTANCES (e.g. LANOLIN), FATTY OILS AND WAXES,INCLUDING EXTRACTION FROM WASTE MATERIALS
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Beschreibung
Zusammenfassung:	The invention relates to a process for preparing a fat fractionate, comprising providing an intermediate fat fraction of a starting material selected from the group consisting of milk fats and fat mixtures of milk fat and at least one other fat, which fat mixtures are composed of more than 50 wt. % milk fat, preferably at least 90 wt. % milk fat - said starting material preferably being anhydrous - by a dry fractionation; and subjecting said intermediate fat fraction to a supercritical fluid fractionation, wherein the fat fractionate is obtained as a raffinate of the supercritical fluid fractionation or as a distillate of the supercritical fluid fractionation, optionally after removing the supercritical fluid.