This process is chemically and/or physically carried out in order to alter textural properties in our fat modification plants.
- Practically maintenance free due to low speed agitation system in Autoclave
- 100% reproducibility of product is ensured
- Produces oil for deep frying
- Effective separation of two constituting fats
- High degree of automation to control flow, temperature and pressure
The process is commonly employed to reduce or saturate organic compounds. Hydrogenation typically constitutes the addition of pairs of hydrogen atoms to a molecule. Hydrogenation was developed to convert vegetable oils to margarine and Vanaspati products.
- To provide taste and aroma stability and to enhance shelf life for unsaturated products.
- Change the functional characteristics of the naturally occurring fats to those required for a specific application.
Interesterification creates new fats with unique melting characteristics without creating trans isomers. Melting points are modified by using chemical or enzymatic interesterification. Generally, the transesterification process is practiced in the edible oil refinery and is known as rearranging, modifying the characteristics of fat without chemically modifying the individual fatty acid composition.
Separating high-melting fractions (stearin) from low-melting fractions (olein) by cooling in a controlled process is called fractionation. One of the key factors determining the success of the fractionation process is the efficiency of separation. Fractionation is designed to separate various fractions based on differences in crystallizing temperatures.