Dry fractionation, as a method to separate mixtures of natural lipids by accessing athermic fractionation processes, respectively refrigeration operating temperatures, is an alternative to wet fractionation with detergent or solvent extraction. Temperature-induced changes corroborated with other operating parameters, leading to two fractions obtained by repeated thermo-mechanical separation / fractionation: solid (stearin) and liquid (olein). The paper proposes the evaluation of quality indicators of palm oil used as raw material and of liquid lipid (olein) and solid (stearin) fractions, as a result of the athermic fractionation process through vinterization and centrifugation, corroborated with accessing and monitoring of the refrigeration temperatures. The results confirm how to obtain products with different characteristics from the starting mixture, with possible subsequent utilization in food domain.
MENU
