TRENDS IN EDIBLE OIL FRACTIONATION

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 of oils and fats in today's range of fat-containing products. Advances in technology are being driven by the massive increases in palm oil fractionation, which have kept pace with the growth in palm oil production in Southeast Asia, but applications of fractionation to other fats have also generated considerable interest and development effort. Alternatives to fractionation by crystallization are also receiving attention but at present are at a disadvantage owing to higher capital and operating costs.