PROCESS FOR THE PRODUCTION OF A PLURALITY OF EDIBLE FRACTIONS FROM NATURAL FAT BODIES SUCH AS OILS OR FATS AND MORE PARTICULARLY FROM PALM OIL

摘要

In order to produce edible oil, an interesterification reaction of the oil or of the oil fraction to be treated or of an intermediate fluid fraction which has already been subjected to a preliminary treatment is carried out in the presence of a suitable interesterification catalyst, at a temperature of between 20 and 80 DEG C, the interesterification reaction being followed and, if appropriate, preceded by at least one fractionation using suitable solvents for the fractionation of fats at temperatures of between -20 and +35 DEG C, in order to produce a fluid fraction with an iodine number greater than 75, preferably greater than 80, essentially containing unsaturated triglycerides having a content of triunsaturated triglycerides 20 %, lacking in trans isomers, and having the properties of edible oils such as groundnut oil and olive oil.