LATEST TRENDS IN DRY FRACTIONATION OF FATS
Dr. Véronique GIBONFractionnement TIRTIAUX SA
Fleurus - Belgium
Lipid Structural Properties SymposiumUnilever R&D Colworth, UK
16-17th October 02
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
Fractional distillation Volatility Super-critic extraction Solubility Liquid-liquid extraction Solubility Adsorption Solubility Solvent fractionation Crystallisation Detergent fractionation Crystallisation DRY FRACTIONATION Crystallisation
KEY OF SUCCESS = SELECTIVITY
FRACTIONATION
• 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
CONTROLLED CRYSTALLISATION OF THEMELTED OIL,CONDUCTED ACCORDINGTO A SPECIFIC COOLINGPROGRAM.
STEARIN :Solid fraction
OLEIN :Liquid fraction
2) SEPARATION OF THE CRYSTALLISED OIL :
DRY FRACTIONATION
1) CRYSTALLISATION :
Vacuum belt (or drum) filter :Soft stearin.
Membrane filter press :Hard stearin.Higher yield in olein.
Nozzle centrifuge :Soft stearin.Closed and smallspace.
EQUIPMENT : CRYSTALLYSERS
Crystallizing oil
Exchange plates
Agitator Type 1 :
Type 2 :
EQUIPMENT : SEPARATION
Florentine filter :
Scraping of the stearin cake
EQUIPMENT : SEPARATION
Discharge of the stearin cakes
Hermetic membrane filter press :
EQUIPMENT : SEPARATION
Nozzle Centrifuge :
Patented by GEA - Westfalia
Improvement of the oxidative stability. Improvement of the cold stability.
• PARTIAL HYDROGENATION + FRACTIONATION (Winterization) :PARTIAL HYDROGENATION + FRACTIONATION (Winterization) :Oils containing poly-unsaturated fatty acids of polyenic type : Hydro Soybean, Hydro Fish Oil, Hydro Rapeseed, … • FRACTIONATION (Winterization) :FRACTIONATION (Winterization) :Fish oil (High -3), Cottonseed Oil, Olive oil ...
• SINGLE OR MULTI-STEP FRACTIONATIONSINGLE OR MULTI-STEP FRACTIONATION : :Solid or semi-solid fats :
- Anhydrous Milkfat - Beef Tallow- Palm Oil- Palm Kernel Oil ...
WHY FRACTIONATE ?
Human imagination to tailor new products. Oriented economical policy.
FRACTIONATION (Winterization) : Hydrogenated Soybean OIl
Single fractionation
Hydrogenated soybean oilIV : 105
DP : 18°C
StearinIV : 91
DP : 32.2°C
OleinIV : 108.3
CT : 7 hours at 0°C
Salad oil
Hydrogenated soybean oilIV : 84
DP : 25.8°C
StearinDP : 34.6°C Olein
DP : 16.3°C
Multi-step fractionation
Hydrogenated soybean oilIV : 77
DP : 35°C
StearinIV : 61
DP : 45.1°C
OleinIV : 81
DP : 31.2°C
OleinIV : 88
DP : 18,2°C
Frying oil
CBR
Semi-liquid shortening for frying
SFC = f (T)
Margarines, shortenings
Margarines, shortenings
Margarines,shortenings
Second StearinIV : 73
DP : 35,0°C
0
20
40
60
80
100
10 15 20 25 30 35
Frying oil
FRACTIONATION (Winterization) : Fish oil (High -3)
• Crude Fish Oil B : IV = 163 - EPA+DHA = 22,62% ; EPA > DHAOlein : EPA+DHA > 12 % ; Cold test at least 4 hrs at 0°C
Stearin :Temperature SFC5°C 4010°C 3515°C 2720°C 2125°C 9
Crystal type B
• Crude Fish Oil A : IV = 172 - EPA+DHA = 25,26% ; EPA < DHAOlein : EPA+DHA > 9 % ; Cold test at least 6 hrs at 0°C
Stearin :Temperature SFC5°C 3210°C 2515°C 1520°C 1125°C 6
Crystal type A
FFA (C18:1) = 2,05 %Color - Gardner - = 12
FFA (C18:1) = 1,34 %Color - Gardner - = 10,75
0
5
10
15
20
25
30
35
5 10 15 20 25 30 35 40
Fish Oil A
Stearin A
0
5
10
15
20
25
30
35
40
45
5 10 15 20 25 30 35 40
Fish Oil B
Stearin B
FRACTIONATION (Winterization) : Cottonseed Oil
Olein : OFilter Press - IV : 114,8 - CP : - 8,5°CCentrifuge - IV 116,3 - CP : - 7,5°C
Stearin : SFilter Press - IV : 92,0 - SFC 15°C : 17°CCentrifuge - IV : 100,0 - SFC 7°C : 6°C
Cottonseed OilIV : 109,1
Neutralized and bleached Cottonseed Oil : •Winterization at 4°C •Filtration on Membrane Filter Press or with Centrifuge
Temperature SFC (MFP) SFC (Cent.)5°C 30,0 21,010°C 25,5 14,515°C 17,0 6,520°C 1,0 1,025°C 0 0
Cold test at 0°C > 6 hours
Very Small Crystals
FRACTIONATION (Winterization) : Olive Oil
First Olein : OIV : 80,5
First Stearin :IV : 74,7
DP : 16,4 °C
Olive OilIV : 79,6
Extra Virgin Olive Oil :
•Filtration on Membrane Filter Press
Second Olein : OIV : 78,5
Second Stearin : SIV : 63,4
DP : 25°C
0
5
10
15
20
25
30
35
40
5 10 15 20 25 30 35
Temperature (°C)
SF
C (
%)
First Stearin
Second Olein
Second Stearin
Super Olein : OODP : 13°C
Stearin : OOSDP : 21°C
Top Olein : OOODP : 6°C
Second (Soft) Stearin : OSDP : 26°C
Olein : ODP : 21°C
Hard Stearin : SDP : 45°C
AMFDP : 34°C
Olein : OSODP : 24°C
Third Stearin : OSS DP : 32°C
Recycling
MULTISTEP DRY FRACTIONATION OF ANHYDROUS MILK FAT (AMF)
AMF : DROPPING POINTS BETWEEN 45°C and 6°C ...Triple fractionation : the best solution for all qualities of AMF
AMF FRACTIONS : Spreadable or soft butter
0
10
20
30
40
50
60
70
5 10 15 20 25 30 35
Temperature (°C)
SFC
(%
)
Olein : ODP : 18.9°C
TopOlein : OOOCP Mettler : -3°C
ThirdStearin : OOSDP : 18.1°C
Hard fractions ;Shortenings ;Margarine ; Semi-liquid frying shortenings;Salad oils ...
SFC (%)
MULTISTEP DRY FRACTIONATION OF BEEF TALLOW
Beef TallowDP : 43.2°C ; IV : 44.2
Stearin : SDP : 49°C
Second Stearin : OSDP : 26.7°C
Recycling
Olein : SODP : 45°C
Super Hard Stearin : SSDP : 54°C
Recycling
°C0
10
20
30
40
50
60
70
80
90
100
5 10 15 20 25 30 35 40
SSSSOBeef TallowOS
OOSOOOOOO
Super Olein : OODP : 14°C
OLEINIV : 57-59
SUPEROLEIN
IV: 64-66
HARD STEARINIV : 32-36
TOPOLEIN
IV: 70-72
SOFTPMF
IV :42-48 SUPERSTEARINIV: 17-21
SOFT STEARINIV : 40-42
“OLEINS”HARDPMF
IV : 32-36
= CBE
Recycling
= SALADOIL
= SUBSTITUTEOF HYDROGENATED PRODUCTS
= SHORTENINSG
= SALAD OIL
MULTISTEP DRY FRACTIONATION OF PALM OIL
= SHORTENINGS ;MARGARINES ;COATING ...
= FRYING OIL ;COOKING OIL ;
SHORTENINGS ;MARGARINES ;SALAD OIL ...
= BACKERYSHORTENINGS ;MARGARINES ;VANASPATI ; MANTECA
PALM OILIV: 51-53
0
20
40
60
80
100
10 15 20 25 30 35
OLEINIV : 57-59
SUPEROLEIN
IV: 64-66
TOPOLEIN
IV: 70-72
RED PALM LIQUID FRACTIONS, RICH IN CAROTENE
DEODORISING AT LOW TEMPERATURE :REFINED PALM OIL WITH HIGH LEVELS IN - CAROTENE : “ RED PALM OIL ”
PALM OILIV: 51-53
RED COLOUROF CRUDE PALM OIL :- CAROTENE
IV CP CAROTENEAOCS (PPM) (°C)
• NB PALM OIL 51.9 21.6 382 • RED OLEIN 56.7 8.1 409• RED SUPEROLEIN 63.2 3.3 670• REDTOPOLEIN 71.3 -2.4 854
MULTISTEP FRACTIONATION : “ RED PRODUCTS ” WITH HIGH OXYDATIVE AND
COLD STABILITIES AND NUTRITIONAL LABEL
= SALADOIL
RED PALM FRACTIONS : WHICH MARKET ?
PALM OIL-Carotene : 382 PPM
OLEIN409 PPM
SUPEROLEIN
670 PPM
TOPOLEIN
854 PPM
SOFT PMF235 PPM
HARD PMF
80 PPM
• OLEIN , SUPEROLEIN , TOPOLEIN :
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.
STEARIN280 PPM
NUTRITIONAL LABEL :- BENEFICIAL EFFECT ON CELLULAR AGEING.-PROTECTION AGAINSTCANCER.
FRACTIONATION OF PALM KERNEL OIL : CBS
C6-C10 7% 6% 4% 4% C12 48% 53% 55% 55% C14 16% 21% 22% 22% C16 9% 9% 9% 9% C18 2% 2% 2% 9% C18:1 15% 8% 7% 0,5% C18:2 2% 1% 1% 0%
C12;C14
C18:1
PKO PKS PKS Hydrogenated PKS IV 18 IV 9 IV 7 IV 7 to 0,4 = CBS
SFC (%)
°C0
10
20
30
40
50
60
70
80
90
100
20 25 30 35 40
CBS
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.
THANKS FOR YOUR ATTENTION
VISIT OUR WEB SITE :http://www.tirtiaux.com
Lipid Structural Properties SymposiumUnilever R&D Colworth, UK
16-17th October 02
Top Related