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

@article{Kozempel1981DevelopmentOA,
  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},
  year={1981},
  volume={58},
  pages={921-925}
}
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
Evaluation of some approaches to liquified tallow: Stereochemical consequences of interesterification
Several approaches to converting tallow to a liquid state at ambient temperature to facilitate incorporation into poultry feed were examined. Acetone fractionation can be used in a single step toExpand
Trends in edible oil fractionation
Abstract The fractional crystallization of edible fats is one of the principal modification processes used by the industry to give it the necessary flexibility for the appropriate use fo oils andExpand
Design of a single-stage mechanical fat separator
Thermal fractionation of highly saturated fats can address the current nutritional concerns related to the amount, type, and saturated-fat level of lipids in foods. Separation of fats into differentExpand
Propiedades físicas y químicas de las grasas bovinas fraccionadas e interesterificadas
Fatty acid composition and physical properties (melting point, solid fat index, titer) of the fractions obtained from the Uruguayan beef tallow by industrial dry cooling process were determined.Expand
The Effect of Detergent Level and Dispersion Rheology on the Olefin Yield from Fractionation of Tallow
Optimization of the detergent fractionation of tallow to maximize olein yield depends on selecting the correct detergency and rheological properties of the aqueous dispersion. The efficiency of theExpand
Fractionation ‐ With or without Solvent?
By studying fractionation as a separation process it is possible to highlight a number of key features of the process. Although the partition of specific glycerides between liquid and solid phase isExpand
Scraped Surface Heat Exchangers
  • C. Rao, R. Hartel
  • Medicine, Biology
  • Critical reviews in food science and nutrition
  • 2006
TLDR
This article critically reviews the current understanding of the operations and applications of SSHEs and describes the various unit operations that can be carried out simultaneously. Expand

References

SHOWING 1-4 OF 4 REFERENCES
Development of edible tallow fractions for specialty fat uses
TLDR
The liquid fraction had a differential scanning calorimetry final melting profile similar to commercial salad oil and the profile of the semisolid fraction resembled that of cocoa butter, which appeared to be compatible with cocoa butter over a wide range. Expand
Chemical Reaction Engineering
Partial table of contents: Overview of Chemical Reaction Engineering. HOMOGENEOUS REACTIONS IN IDEAL REACTORS. Introduction to Reactor Design. Design for Single Reactions. Design for ParallelExpand