Fractional crystallisation of fats esp. butter and palm oil - using low amts. of solvent at moderate temps

The process for fractionating animal or vegetable fats into 3 well defined fractions which are a high melting solid, a semi-solid of melting properties similar to cocoa butter and an oil, comprises the following (a). The fat is dissolved in 1.5-7.5 ml of solvent per gm. of fat, crystallised at 14-16 degrees C, then filtered to obtain the 1st fraction of m.pt above 45 degrees C. (b) The filtrate from (a) is crystallised at 4-6 degrees C and then filtered to give the 2nd fraction of m.pt. 32-42 degrees C. Both fractions are washed with cold solvent at a temp. below the respective crystallisation temp. (c) The solvent from (b) is removed to obtain the 3rd oil fraction. A confectionery fat comprises 1-99% 1st fraction and 1-99% cocoa butter. A further confectionery fat comprises 5-20% 1st and 80-95% 2nd fractions given a fat of m.pt. above cocoa butter. An oil for salad, cooking and frying comprises 1-99% 3rd fraction and 1-99% olive, peanut, soya, corn, palm, sunflower, safflower or colza oils. The products are used in food, partic. as above, cosmetic and pharmaceutical compsns. They are also used to obtain fatty acids and flavouring concentrates. The process is carried out at moderate temps. and uses less solvent and present processes. The products retain their buttery flavour and smell during processing under moderate conditions.