Dry fractionation method for fat
US7767241B2 · kind B2 · utility
Assignee
Inventors
Key dates
| Filing date | Sep 29, 2003 |
| Grant date | Aug 3, 2010 |
| Priority date | — |
| Expiry date | Feb 1, 2027 |
Classification
- Technology area (CPC C)Chemistry; Metallurgy
- CPC primaryC11B7/0075
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
It is intended to provide a dry fractionation method for fat whereby the performance for fractionating a fat into a high-melting fraction, a medium-melting fraction and a low-melting fraction can be improved to thereby preventing, in particular, the medium-melting fraction from worsening of the melting properties in the mouth and a decrease in the melting point with the passage of time and, in its turn, improving the melting properties in the mouth of a chocolate product which is produced by using the thus obtained hard butter for chocolates, etc. A method of fractionating a fat wherein a fraction (in particular, a medium-melting fraction) obtained by dry fractionation is efficiently separated from a high-melting fraction and a low-melting fraction mixed therewith. More specifically, a dry fractionation method which comprises heating a crystal fraction containing a large amount of 1,3-disaturated-2-unsaturated triglycerides to thereby melt the 1,3-disaturated-2-unsturated triglyceride components followed by solid/liquid separation of tri-saturated triglycerides as a crystal fraction, thereby achieving a favorable performance of fractionating 1,3-disaturated-2-unsaturated triglyceri…
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.