Dry Fractionation: A Process that Changes Physicochemical Properties of Vegetable oils

A large number of vegetable oils in their native type are not considered to be suitable for food purposes. For the proper optimization of their physical and chemical properties, the oil-producing companies carry out different types of processes using candle filter for fine catalyst continuous filtration system and membrane filter for dry fractionation of palm oil. The vegetable oils that have modified physical and structural properties are considered to be the most suitable ones for consistent end-product quality as well as a stable food processing chain.

Dry fractionation for texture improvement 

Carried out using a membrane filter for dry fractionation of palm oil, dry fractionation is one of the initial and most significant textures betterment processes. It is performed in the cases of oils that have a high amount of solid fat content. Some of such oils include palm oil or palm kernel oil, coconut oil, and soybean oil. The dry fractionation process benefits the oil-producing companies in the following ways:

Optimum line control and reliable process dataQuality check and SFC determinationStable product properties and textureEarly recognition of nucleation or malfunctionsReduced need for sampling and lab analysis.

Fractionation is performed at varying cooling rates and tumult speeds

Fractionation is what isolates the olein (fluid) and stearin (solid) parts of oil and is utilized to change the physicochemical properties of vegetable oils and fats to expand their applications. Carried out using candle filter for fine catalyst continuous filtration system and membrane filter for dry fractionation of palm oil, the dry fractionation of palm-based diacylglycerol (PDAG) is performed at varying cooling rates and tumult speeds to decide the impact of these parameters on the physicochemical properties as well as yield of the raw oils in the process.

Fragmentary crystallization is a reversible process done in 2 phases that include:

CrystallizationSeparation, done through dry-fractionation.

In a crystallization unit, the temperature is controlled in a very slow manner until semisolid palm oil converts into crystals. The solid fat achieved this way consists of high melting fat crystals called stearin. The liquid fat fraction (Oleins) is isolated making use of a high-pressure membrane filter for dry fractionation of palm oil. 

Dry fractionation is a less expensive and environment-friendly technology process

Carried out using a membrane filter for dry fractionation of palm oil, the dry fractionation has acquired preponderance as a result of its less expensive process and environment-friendly technology. Additionally, there is no harmful gushing, no synthetics utilized, and no major loss in yield. Since palm oil contains a combination of high and low dissolving glycerides, higher liquefying glycerides will take shape into a solid (stearin) fraction which can be utilized for margarine as well as shortening.

Concluding Remarks 

Mectech is one of the leading manufacturers and suppliers of candle filter for fine catalyst continuous filtration system and membrane filter for dry fractionation of palm oil in India. Some of the other filtration solutions provided by the company include Mecklear Gravity Filter, Vertical Pressure Leaf Filter, Horizontal Pressure Leaf Filter, Shining Filtration, Candle Filter, Pulse Jet Candle Filter, Self-Cleaning Disk Filter, and Automatic Brush Filter Strainer.