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    FRACCIONAMIENTO de Aceite de Palma

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    Jame QF
    The document discusses a new technology called Statoliser® that allows for the fractionation of specialty fats like palm kernel oil and cocoa butter through a fully automated dry fractionation process with minimal labor. Statoliser® provides advantages over traditional fractionation methods like consistent high quality and specialized fractions of fats.

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    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd

    FRACCIONAMIENTO de Aceite de Palma

    Uploaded by

    Jame QF
    139 views8 pages
    The document discusses a new technology called Statoliser® that allows for the fractionation of specialty fats like palm kernel oil and cocoa butter through a fully automated dry fractionation process with minimal labor. Statoliser® provides advantages over traditional fractionation methods like consistent high quality and specialized fractions of fats.

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    Fraccionamiento de aceites

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    The document discusses a new technology called Statoliser® that allows for the fractionation of specialty fats like palm kernel oil and cocoa butter through a fully automated dry fractionation process with minimal labor. Statoliser® provides advantages over traditional fractionation methods like consistent high quality and specialized fractions of fats.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    139 views8 pages

    FRACCIONAMIENTO de Aceite de Palma

    Uploaded by

    Jame QF
    The document discusses a new technology called Statoliser® that allows for the fractionation of specialty fats like palm kernel oil and cocoa butter through a fully automated dry fractionation process with minimal labor. Statoliser® provides advantages over traditional fractionation methods like consistent high quality and specialized fractions of fats.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    of 8

    Specialty fats fractionation: new possibilities

    Statoliser Technologies

    Optimize your performance...


    Compared to conventional fractionation, De Smet specialty fat Fractionation Technologies like
    Statoliser works magic on your wallet.

    It not only requires less floor area, thus saving expensive space, but also substantially reduce
    investment costs, and minimize labour cost by increasing reliability, safety and obtained yields.

    Discover high added value applications and increase your competitive edge by producing fully customised quality products.

    Major advantages
    Large cooling surface to oil volume ratio, with short oil to cooling surface distance
    Swept cooling surface with minimal distance between cooling walls and agitators avoiding any dead areas.
    Perfect agitation, resulting in homogeneity in mass and temperature
    Consistent high heat transfer capacity and hence, very strict control of cooling curve
    which is of essence for a perfect product
    Fully automated process for high quality control
    Consistency in plant production capacity
    Constant quality of end product
    Flexibility in operation and in product change-over thanks to the limited amount of
    product in process apparatus
    Highly selective separation yields, high value added products for easy marketing
    Minimal time hold-up reducing operation costs.
    Perfect extrapolation of operating parameters from the Desmet Ballestra laboratory pilot plant

    Science behind Technology


    Examples of production of specialty fats by dry fractionation
    Feedstock Oleins Stearins Yield Stages
    IV MP (C) IV MP (C) IV MP (C) % olein

    Palm Kernel 18 28 25 23 7 33 38 single


    RBD
    Palm 48 31 55 18 36 34 50 triple
    mid fraction
    Soyabean 81 32 88 18 73 35 55 double
    Part. Hydrog.
    Cocoa Butter 35 31 37 29 33 34.5 50 single
    Soft CB
    Specialty Fats & Statoliser New advanced technology
    Recent developments in the dry fractionation technology,
    have opened new alternatives for the production of a whole
    Use of specialty fats
    range of confectionery products. With the introduction of
    A group of fats which requires special fractionation
    reliable high pressure membrane filter presses and high
    techniques, are the confectionery or specialty fats.
    viscosity resistant crystallisers, high specialty fats can now be

    These specialty fats are applied in a whole range of special produced in a more cost effective way.

    foods where specific physical properties are required.


    Cocoa Butter
    CB has a very high solid fat content at room temperature,
    The are applied in combination with other ingredients like
    which gives the fat its typical hard and snappy characteristics.
    cocoa powder, milk products, sugar, flavours ans a whole
    Between 25 and 35C, it melts quickly and
    range of other additives, and are mostly consumed as such.
    completely, leaving a cooling sensation in the
    mouth together with a sudden flavour release.
    Characteristics of specialty fats
    Many of the specialty fats are intended to be added to cocoa
    The main components in CB responsible for this specific
    butter (CB) or to replace it, partially or even totally.
    physical behaviour are the symmetrical mono-unsaturated
    triglycerides POP, POS and SOS (65-80%)
    Very crucial for a good CB replacement fat is the
    steep melting behaviour in the mouth, giving a
    cooling effect with no greasy impression.

    To obtain this, the fat needs to be solid at room


    temperature, have a desirable snap, with a
    smooth and rapid melting: in the mouth.

    Origin of CBR
    CB replacement fats are mostly from vegetable origin,
    although some are made from animal fats as for
    example: tallow. They can be categorised into three
    main groups, according to their origin and degree of
    compatibility in the solid state with cocoa butter.

    Most fractionated specialty fats, used in the confectionery


    industry today, are still produced traditionally by the labour
    intensive panning & pressing method or by miscella
    fractionation, using mostly acetone as a solvent.
    Science behind Technology
    Palm Oil

    Palm oil is by far the most versatile oil to be used. By applying Multiple dry fractionation
    route for palm oil
    multiple dry fractionation, fractions of distinct different
    physical properties can be produced.

    Solid fat content profiles of palm oil fractions

    Desmet Ballestra Palm Oil Fractionation

    Science behind Technology


    Palm Kernel Oil
    Fractionation of Palm kernel oil (PKO) is primarly done to Industrial data of PKO fractionation with Statoliser
    make part of the oil suitable as a cocoa butter replacement
    fat. In order to reply to a demand from specialty fat producers Palm Kernel oil stear PK olein PK
    for fully automated dry fractionation plants with low manual
    RBD (South Amer)
    operation, the Desmet Ballestra multifunctional dry
    fractionation process for specialty fat production has been
    IV 19.2 25.3 6.7

    Yield (%) 66 34
    further extended with a new Statoliser technology (patented) SFC 30C (%) 0 0 34
    which allows to obtain results similar to panning & pressing or CMP (C) 29 34
    solvent fractionation, but with a fully automated operation, RBD (South Amer)
    requiring minimal manpower and very low operating costs. IV 19.5 25.8 7.2
    Yield (%) 64 36
    SFC 30C (%) 0 0 32
    The availibility of more detailed technical information CMP (C) 28.5 33
    is subject to the signature of a secrecy agreement. Crude PKO
    FFA (%) 2.8
    IV 18.3 24.7 6.6
    Yield (%) 63 37
    SFC 30C (%) 0 0 35
    CMP (C) 28 33
    Crude PKO
    FFA (%) 2.8
    IV 18.2 23.7 5.6
    Yield (%) 69 31
    SFC 30C (%) 0 0 45
    CMP (C) 28 35
    Desmet Ballestra Fractionation with Statoliser Technology

    For more information on Statoliser Technology for your specific


    process, contact your local Desmet Ballestra office!

    Science behind Technology

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