Fat fractions and mixtures thereof

Fat fractions are produced by a process for the fractionation of fats and oils in which the fat or oil is dissolved in a binary azeotropic solvent mixture. The solvent containing the dissolved fat is cooled to a first temperature to crystallize a high melting stearine fraction, and the high melting stearine fraction is removed from the solvent-crystal mixture. If the fractionation process has for its objective the production of a high melting fat and a lower melting fat (oil), the fractionation process is terminated at this point. However, if an intermediate melting solid fraction is the objective, it is desirable in the first crystallization step to remove a smaller portion of high melting stearine fraction and then to cool the remaining solution to a second temperature lower than the first to crystallize an intermediate melting solid fraction. The second crop is crystals is removed from the solvent-crystal mixture by filtration or decantation. The second crystal fraction is of lower melting point than the first fraction and the intermediate melting point fraction has physical properties similar to those of cocoa butter. The fat recovered from the remaining filtrate solution is an oil. The fractionation can be carried out by batch or continuous process. The fat fractions produced are suitable for use as specialty fats in food and non-food applications.