Lipid Structural Properties Symposium

Unilever R&D Colworth, UK

16-17th October 02

LATEST TRENDS IN DRY

FRACTIONATION OF FATS

Dr. Vronique GIBON

Fractionnement TIRTIAUX SA
Fleurus - Belgium

RECENT TRENDS IN DRY FRACTIONATION

FRACTIONATION
DRY FRACTIONATION
EQUIPMENTS
WHY FRACTIONATE ?

Hydrogenated Soybean Oil

Crude Fish Oil (High - 3)
Cottonseed Oil
Extra virgin olive Oil
Anhydrous Milkfat
Beef Tallow
Palm Oil

Palm Kernel Oil

CONCLUSIONS

FRACTIONATION

Fractional distillation
Super-critic extraction
Liquid-liquid extraction
Adsorption
Solvent fractionation
Detergent fractionation
DRY FRACTIONATION

Volatility
Solubility
Solubility
Solubility
Crystallisation
Crystallisation
Crystallisation

KEY OF SUCCESS = SELECTIVITY

THE SIMPLEST AND CHEAPEST FRACTIONAL CRYSTALLISATION PROCESS.

GREEN TECHNOLOGY.
SELECTIVITY IMPROVED BY :
THE MASTERY OF POLYPHASIC AND THERMAL PROPERTIES OF
TRIGLYCERIDES : POLYMORPHISM, INTERSOLUBILITY, SEEDING IN
SUPERCOOLING CONDITIONS.
DEVELOPMENT OF MEMBRANE FILTER-PRESSES

DRY FRACTIONATION

STEARIN :
Solid fraction

1) CRYSTALLISATION :
CONTROLLED
CRYSTALLISATION OF THE
MELTED OIL,
CONDUCTED ACCORDING
TO A SPECIFIC COOLING
PROGRAM.

OLEIN :
Liquid fraction

2) SEPARATION OF THE CRYSTALLISED OIL :

Vacuum belt
(or drum) filter :
Soft stearin.

Membrane filter
press :
Hard stearin.
Higher yield in olein.

Nozzle centrifuge :
Soft stearin.
Closed and small
space.

EQUIPMENT : CRYSTALLYSERS
Type 1 :

Crystallizing oil

Agitator
Exchange plates

Type 2 :

EQUIPMENT : SEPARATION
Florentine filter :

Scraping of the
stearin cake

EQUIPMENT : SEPARATION
Hermetic membrane filter press :

Discharge of the stearin cakes

EQUIPMENT : SEPARATION
Nozzle Centrifuge :

Patented by GEA - Westfalia

WHY FRACTIONATE ?
Improvement of the oxidative stability.
Improvement of the cold stability.

PARTIAL HYDROGENATION + FRACTIONATION (Winterization) :

Oils containing poly-unsaturated fatty acids of polyenic
type : Hydro Soybean, Hydro Fish Oil, Hydro Rapeseed,
FRACTIONATION (Winterization) :
Fish oil (High -3), Cottonseed Oil, Olive oil ...
Human imagination to tailor new products.
Oriented economical policy.

SINGLE OR MULTI-STEP FRACTIONATION :

Solid or semi-solid fats :
- Anhydrous Milkfat
- Beef Tallow
- Palm Oil
- Palm Kernel Oil ...

FRACTIONATION (Winterization) : Hydrogenated Soybean OIl

Single fractionation

Multi-step fractionation
Hydrogenated soybean oil
IV : 77
DP : 35C

Hydrogenated soybean oil

IV : 105
DP : 18C
Stearin
IV : 91
DP : 32.2C
Margarines,
shortenings

Olein
IV : 108.3
CT : 7 hours
at 0C
Salad oil

Hydrogenated soybean oil

IV : 84
DP : 25.8C

Stearin
IV : 61
DP : 45.1C
Margarines,
shortenings

Stearin
DP : 34.6C
Margarines,
shortenings

Olein
DP : 16.3C
Frying oil

Second Stearin
IV : 73
DP : 35,0C

CBR
SFC = f (T)

Olein
Semi-liquid
IV : 81
shortening
DP : 31.2C for frying
Olein
IV : 88
DP : 18,2C
Frying oil

100
80
60
40
20
0
10

15

20

25

30

35

FRACTIONATION (Winterization) : Fish oil (High -3)

Crude Fish Oil A :

IV = 172 - EPA+DHA = 25,26% ; EPA < DHA

Olein :
FFA (C18:1) = 2,05 %
EPA+DHA > 9 % ; Cold test at least 6 hrs at 0C
Color - Gardner - = 12

Crystal type A

Stearin :
Temperature
5C
10C
15C
20C
25C

35

SFC
32
25
15
11
6

Fish Oil A

30

Stearin A

25
20
15
10
5
0
5

10

15

20

25

30

35

40

Crude Fish Oil B : IV = 163 - EPA+DHA = 22,62% ; EPA > DHA

FFA (C18:1) = 1,34 %
Color - Gardner - = 10,75

Crystal type B

Olein :
EPA+DHA > 12 % ; Cold test at least 4 hrs at 0C
Stearin :
Temperature
5C
10C
15C
20C
25C

45

SFC
40
35
27
21
9

40

Fish Oil B

35

Stearin B

30
25
20
15
10
5
0
5

10

15

20

25

30

35

40

FRACTIONATION (Winterization) : Cottonseed Oil

Neutralized and bleached Cottonseed Oil :
Winterization at 4C
Filtration on Membrane Filter Press
or with Centrifuge

Very Small Crystals

Cottonseed Oil
IV : 109,1

Stearin : S
Filter Press - IV : 92,0 - SFC 15C : 17C
Centrifuge - IV : 100,0 - SFC 7C : 6C
Temperature
5C
10C
15C
20C
25C

SFC (MFP)
30,0
25,5
17,0
1,0
0

Olein : O
Filter Press - IV : 114,8 - CP : - 8,5C
Centrifuge - IV 116,3 - CP : - 7,5C

SFC (Cent.)
21,0
14,5
6,5
1,0
0

Cold test at 0C > 6 hours

FRACTIONATION (Winterization) : Olive Oil

Extra Virgin Olive Oil :
Filtration on Membrane Filter Press
Second Stearin : S
IV : 63,4
DP : 25C

First Stearin :
IV : 74,7
DP : 16,4 C

Second Olein : O
IV : 78,5

First Olein : O
IV : 80,5

SFC (%)

Olive Oil
IV : 79,6

40
35
30
25
20
15
10
5
0

First Stearin
Second Olein
Second Stearin

10

15

20

25

30

35

Temperature (C)

MULTISTEP DRY FRACTIONATION OF

ANHYDROUS MILK FAT (AMF)
AMF : DROPPING POINTS BETWEEN 45C and 6C ...
Triple fractionation : the best solution for all qualities of AMF

Hard
Stearin : S
DP : 45C
AMF
DP : 34C
Olein : O
DP : 21C

Third
Stearin : OSS
DP : 32C
Second (Soft)
Stearin : OS
DP : 26C

Olein : OSO
DP : 24C

Recycling
Stearin : OOS
DP : 21C
Super Olein : OO
DP : 13C
Top Olein : OOO
DP : 6C

AMF FRACTIONS : Spreadable or soft butter

SFC (%)

70
60
50
40
30
20
10
0
5

10

15

20

25

30
Tem perature (C)

35

MULTISTEP DRY FRACTIONATION OF BEEF TALLOW

Super Hard Stearin : SS
DP : 54C

Stearin : S
DP : 49C

Olein : SO
DP : 45C

Recycling

Beef Tallow
DP : 43.2C ; IV : 44.2

Olein : O
DP : 18.9C

Second
Stearin : OS
DP : 26.7C
Recycling
Super
Olein : OO
DP : 14C

SFC (%)

Third
Stearin : OOS
DP : 18.1C
Top
Olein : OOO
CP Mettler : -3C

100
90
SS
S
SO
Beef Tallow
OS
OOS
O
OO
OOO

80
70
60
50
40
30
20
10

0
5

10

15

20

25

30

35

40

Hard fractions ;
Shortenings ;
Margarine ;
Semi-liquid
frying
shortenings;
Salad oils ...

MULTISTEP DRY FRACTIONATION OF PALM OIL

= FRYING OIL ;
COOKING OIL ;
SHORTENINGS ;
MARGARINES ;
SALAD OIL ...

= SALAD
OIL

PALM OIL
IV: 51-53
OLEIN
IV : 57-59

SUPER
OLEIN
IV: 64-66

SOFT
PMF
IV :42-48
= SHORTENINGS ;
MARGARINES ;
COATING ...

= SALAD
OIL

TOP
OLEIN
IV: 70-72

HARD STEARIN
IV : 32-36

Recycling

SUPER
STEARIN
IV: 17-21

= BACKERY
SHORTENINGS ;
MARGARINES ;
VANASPATI ;
MANTECA

SOFT
STEARIN
IV : 40-42

= SUBSTITUTE
OF HYDROGENATED
PRODUCTS

= SHORTENINSG

100

OLEINS

HARD
PMF
IV : 32-36
= CBE

80
60
40
20
0
10

15

20

25

30

35

RED PALM LIQUID FRACTIONS, RICH IN CAROTENE

PALM OIL
IV: 51-53

RED COLOUR
OF CRUDE PALM OIL :
- CAROTENE

OLEIN
IV : 57-59

= SALAD
OIL

DEODORISING AT LOW TEMPERATURE :

REFINED PALM OIL WITH HIGH LEVELS
IN - CAROTENE : RED PALM OIL

MULTISTEP FRACTIONATION :
RED PRODUCTS WITH HIGH OXYDATIVE AND
COLD STABILITIES AND NUTRITIONAL LABEL

SUPER
OLEIN
IV: 64-66

TOP
OLEIN
IV: 70-72

NB PALM OIL
RED OLEIN
RED
SUPEROLEIN
RED
TOPOLEIN

IV

CP
AOCS
(C)

CAROTENE
(PPM)

51.9
56.7

21.6
8.1

382
409

63.2

3.3

670

71.3

-2.4

854

RED PALM FRACTIONS : WHICH MARKET ?

PALM OIL
-Carotene : 382 PPM
OLEIN
409 PPM

STEARIN
280 PPM

NUTRITIONAL LABEL :
- BENEFICIAL EFFECT ON
CELLULAR AGEING.
-PROTECTION AGAINST
CANCER.

OLEIN , SUPEROLEIN , TOPOLEIN :

SUPER
OLEIN
670 PPM

SOFT PMF
235 PPM

TOP
OLEIN
854 PPM

HARD
PMF
80 PPM

HIGH VITAMINIC SALAD OIL WITH HIGH

COLD AND OXIDATIVE STABILITY.
FRYING OIL (LOW TEMPERATURE).
STEARIN AND PALM MID FRACTIONS :
RICH IN VITAMINS PRODUCTS FOR
DIETETIC USE : MARGARINE,
SHORTENINGS ; CBE.

FRACTIONATION OF PALM KERNEL OIL : CBS

C6-C10
C12
C14
C16
C18
C18:1
C18:2
SFC (%)

PKO
IV 18

PKS
IV 9

PKS
IV 7

Hydrogenated PKS
IV 7 to 0,4 = CBS

7%
48%
16%
9%
2%
15%
2%

6%
53%
21%
9%
2%
8%
1%

4%
55%
22%
9%
2%
7%
1%

4%
55%
22%
9%
9%
0,5%
0%

C12;C14

C18:1

100
90

CBS

80
70
60
50
40
30
20

10
0
20

25

30

35

40

CONCLUSIONS

It can be difficult to imagine that the mastery and the automatic control of
DRY FRACTIONATION is born only 50 years ago.
In 1959 in BELGIUM a 8T/day dry fractionation unit is installed for the production
of Beef Tallow Olein for frying, still now commercialised as Blanc de Boeuf.
In the 60ies and the beginning of 70ies, such types of unit are installed in
MALAYSIA, INDONESIA, AUSTRALIA, LATIN AMERICA and CENTRAL AFRICA
for the fractionation of animal fats, palm oil, AMF and partially hydrogenated
soybean and fish oils.
The fractionation process has been consequently developed,
with a range of different companies entering the market of construction
of dry fractionation equipment.

Lipid Structural Properties Symposium

Unilever R&D Colworth, UK
16-17th October 02

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ATTENTION

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