Development of a continuous process to obtain a confectionery fat from tallow: Final status

  title={Development of a continuous process to obtain a confectionery fat from tallow: Final status},
  author={Michael F. Kozempel and James C. Craig and W. K. Heiland and Schmidt Elias and N. C. Aceto},
  journal={Journal of the American Oil Chemists Society},
A two-step pilot plant continuous process fractionally crystallized edible beef tallow into three fractions-a confectionery fat (14%), cooking oil (69%), and stearine (17%). The tallow was dissolved in acetone to a concentration of 11.6% by weight. The use of scraped surface heat exchangers with high external recycle permitted crystallizations at 60–65 F and 40–42 F, respectively, with only 5 min nominal dwell times in each crystallizer. A cost estimate indicated that the process to separate… Expand
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  • C. Rao, R. Hartel
  • Medicine, Biology
  • Critical reviews in food science and nutrition
  • 2006
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