Fat rich in 1,3-di:palmitoyl-2-oleoyl-glycerol - used as cocoa butter substitute, prepd. by palm oil crystallisation comprising solvent treatment

摘要

Fat having a high content of 1,3-di-palitoyl-2-oleyl-glycerol, (I) is prped. by (a) crystallising a fat fraction having m.pt.45 degrees C from palm oils at 17-35 degrees C; (b) sepg. the crystals formed, as a 1st crystal fraction, from the oil fraction; (c) crystalising the oil fraction at 10-25 degrees C; (d) filtering off the crystals formed, as 2nd crystals fraction; (e) treating these crystals with up to 8x their wt. of organic solvet at -5 to +15 degrees C and (f) sepg. the crystals formed as 3rd crystal fraction, rich in (I). The (I)-rish fats used as cocoa butter substitute fats in chocolate- and pharmaceutical industry. The oil residues from 2nd and 3rd crystal fractions can be used as edible oils. Palm oil contg. 30% (I) can be enriched to a 45-80(60)% (I) concn. Organic solvent is needed only in lst step, thereby saving solvent and reducing costs for providing a large plant protected against explosion.