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STUDY OPPORTUNITIES ON DRY FRACTIONATION METHOD BY WINTERIZATION FOR COMERCIALIZED NON HYDROGENATE PALM OIL. CHARACTERIZATION OF SOME QUALITY INDICATORS
Abstract
Developing products modified structurally and functionally that ensure health benefits is relatively recent and is the result of accepting the idea that food plays an important role in the prevention and therapy of some health conditions; these arguments are at the basis of the appearance of пїЅfunctional foodsпїЅ with пїЅhealth benefitsпїЅ. Modification techniques of non hydrogenated palm oil lipids (simple mixing, hydrogenation, interesterification, fractionation) are no novelty since they are being optimised through scientific understanding of physical and chemical processes ad through the development of new equipment. Generically, пїЅfractionationпїЅ covers the process of fractionate crystallisation of triglycerides from a lipid mixture. Stricto sensu, fractionation is a procedure through which natural or already modified oils and fats are separated into solid/liquid fractions different from the point of view of their composition and with new technological and nutritional functions. In practice, they access mainly two fractionation procedures: wet (with solvents, tensioactive agents (detergents)) and dry. No matter the fractionation technique, they follow two main steps: 1 пїЅ fractionate crystallisation (with major parameters of influence represented by time and temperature); 2 пїЅ separation into solid and liquid fractions (fluids).
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References15
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