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Title:
FRACTIONATION OF BUTTER FAT
Document Type and Number:
Japanese Patent JP2000166469
Kind Code:
A
Abstract:

To fractionate butter fat into a stearin fraction and an olein fraction in a short period of time by mixing the butter fat with hexane, etc., in a specific weight ratio, heating and then cooling the obtained mixture for crystallization at a specific temperature.

This method for fractionating butter fat is to fractionate the butter fat into a stearin fraction and an olein fraction by mixing the butter fat with hexane or acetone in (1:1)-(1:10) weight ratio and cooling the mixture at 0 to -10°C for crystallization. It is preferable to have ≥38°C elevating melting point, ≥50 wt.% solid fat content at 20°C and ≥35 wt.% solid fat content at 30°C of the stearin fraction. By using the above stearin fraction, it is preferable to obtain margarine.


Inventors:
Okajima, Nobuhiro
Yamashita, Hitoshi
Hashimoto, Shinichi
Kato, Shoichi
Application Number:
JP1998000351486
Publication Date:
June 20, 2000
Filing Date:
December 10, 1998
Export Citation:
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Assignee:
KANEGAFUCHI CHEM IND CO LTD
International Classes:
A23C15/00; (IPC1-7): A23C15/00