JPS60395B2 - Palm oil separation method - Google Patents

Description

[Detailed description of the invention]

The present invention provides a fractionation method for advantageously producing a high-quality hard butter fraction and/or liquid fraction from palm oil, which is an inexpensive raw material fat. In recent years, the production of palm oil has been increasing year by year, and if this trend continues, palm oil is expected to become the main oil resource in the future. Usually, palm oil is sometimes used as it is in food products, but in many cases, the various glyceride groups it contains are processed using the L wintering method, the surfactant method, or the solvent method using an appropriate solvent. After separating the glyceride into individual glyceride groups by means such as a fractionation method, each group is used for an appropriate purpose. (It is particularly popular for use in hard butter, frying fats, mayonnaise fats, etc.) The main purpose of the present invention is to produce a high-quality hard butter fraction from palm oil that is industrially advantageous. Another object of the present invention is to obtain a high quality hard butter fraction from palm oil and at the same time obtain a good quality liquid fraction. Conventionally, palm oil was used for the purpose of producing hard butter. Methods of using palm oil as a raw material have been published in literature, patents, etc. for a long time.For example, according to British Patent No. 925805, palm oil or a mixture of palm oil mid-melting point fraction and fractionated shea butter is used. In addition, the same patent No. 13
90936, palm oil medium melting point fraction and purity 8
Hard butter is manufactured by mixing 5% or more of SOS (1.3-distearol-2-olein), POS (1-palmito-2-oleo-3-stearin), or a mixture of SOS and POS, and is used for these. The method for producing palm oil with a medium melting point is described in the specification of the same patent No. 827172. According to this patent, palm oil is dissolved in a solvent such as acetone and then cooled, the precipitated high melting point portion is first concentrated and removed, and then the oak liquor is further cooled to separate the precipitated middle melting point portion. ing. The preferable characteristics of this medium melting point fraction are that the iodine value is 30 to 30 and the melting point is 32 to 37.
It is said to be in the range of 00. As mentioned above, in the conventional method of separating high-purity SOS components from shinobu butter, etc. and mixing this with palm oil medium melting point fraction or palm oil itself to make hard butter, palm oil is used to make hard butter. Palm oil medium melting point fractions have been mixed and used as a filler in hard butter fractions obtained from other vegetable oils because they are cheaper than vegetable oils and fats used as oils. Therefore, palm oil itself has been treated relatively roughly, and the quality of the mid-melting point fraction of palm oil has not been much discussed, and the focus has been on the purity of SOS and POS components in vegetable oils and fats. Efforts have been focused on increasing the However, such high purity of SOS and POS components not only deteriorates economic efficiency, but also has the risk of causing an abnormal increase in viscosity during tempering treatment if a large amount of these hard butters is used in chocolate. During the course of research on hard butter, the present inventors learned that the characteristics of the mid-melting point fraction of palm oil are extremely important in producing good hard butter using palm oil. In other words, in the conventional method of solvent fractionation of palm oil, as described above, the high melting point portion is first separated and then the middle melting point portion is separated. Due to the insufficient effect, the target medium melting point fraction is contaminated with high melting point fractions, which causes an increase in viscosity during the tempering process of chocolate, which significantly worsens workability. . On the other hand, in order to obtain hard butter with good snap properties, it is necessary to remove as much of the low melting point contained in the medium melting point fraction as possible, but the more this low melting point portion is removed, the more Since the harmful effects of the high-melting-point parts that are present in the oil are significant, there is a limit to its usage in chocolate, not only when it is used alone, but also when mixed with hard butter fractions obtained from other vegetable oils and fats. However, in the process of intensive research into a method for solvent fractionation of palm oil, the present inventors discovered that, contrary to the conventional method, the low melting point fraction was first removed and a mixed fraction consisting of the remaining high melting point and medium melting point fractions was obtained. When the two-stage fractionation method was carried out, surprisingly, the properties of the intermediate melting point fraction produced were very good, and even when mixed with a large amount of cocoa butter or other hard butter, the workability was not deteriorated, and the product's mouthfeel was improved. It has been found that it provides excellent chocolate with good melting and snap properties. However, it is known to simply change the order of fractionation; for example, according to Japanese Patent Publication No. 1918, palm oil is divided into part A consisting mainly of trisaturated glycerides, 60% or more of disaturated glycerides, and the remainder being monosaturated glycerides. Firstly, it is separated from A into 4 parts: B, which is the main part, and 60% or more of monosaturated glycerides, and the remainder, which is part B2, which is mainly made up of disaturated glycerides, and part C, which is mainly made up of triunsaturated glycerides, or vice versa. After separating the solvent from C, B,
Discloses a method for producing hard butter in which the melting point can be easily adjusted to meet customer requirements by separating the fat B2, which has a melting point higher than cacao fat, as an oil and fat having a lower melting point than cacao fat, and then appropriately mixing the two. . However, in this manufacturing method, the importance of the palm oil medium melting point fraction to the properties is not recognized at all, and therefore, the high melting point fraction is undesirable for the hard butter obtained by appropriately mixing the above B and B2 fractions. and/or the low melting point portion is inevitably contaminated. According to the results of numerous experiments conducted by the present inventors, even if the low melting point fraction is first removed from the crude palm oil, the characteristics of the middle melting point fraction of the palm oil to be fractionated are that the iodine value increases by 36 or less, and the melting point increases by 29.50.
-32.5°C, and the clearing point based on the measuring method described below is 35.5°C or less, preferably 35.0°C. Otherwise, the high quality hard butter that is the object of the present invention cannot be obtained, and the above characteristics cannot be obtained. In order to advantageously obtain the medium-melting point fraction of palm oil, it has been found that the fractionation order of first removing the low-melting point fraction is an extremely important requirement. Although the action and mechanism of removing the low melting point portion first is not clear, it is clear that at least it gives good results to the product. I imagine that the main reason may be that the removal (reduction) of the low-melting point portion makes it easier to separate the high-melting point and low-melting point portions in the subsequent fractionation operation, but even if this were the case, why did this occur? The details of whether there will be any consequences are unknown. Quantifying the amount of the high melting point portion contained in the medium melting point fraction requires very complicated operations and takes a long time, so it cannot be easily measured on a daily basis. However, the present inventors measured the clearing point by the following method.
It was found that the presence or absence of high melting point parts that may interfere with the tempering operation can be easily checked by using this method. Approximately 2 samples of oil and fat were placed in a test tube with an inner diameter of 2 and a length of 18 m and solidified for 1 hour in a water tank at ~5°C, then immersed in a constant temperature water tank set at a temperature of 35°C or higher. Observe the condition after 3. , 3. The temperature at which the entire sample fat becomes transparent is defined as the clearing point. However, when testing by increasing the measurement temperature from a constant measurement temperature, once the sample fat is completely melted and mixed at a temperature of 50 oo or higher, the measurement is performed again at a predetermined temperature. The present inventors found that the lucidity point was 35.5q0 based on the above measurement method.
It has been experimentally confirmed that if the palm oil medium melting point fraction is preferably 35.0% or less, the high melting point fraction is removed to the extent that it does not interfere with the tempering operation. The present invention was completed based on the above knowledge. That is, in the method of solvent fractionation of palm oil, the present invention first removes the low melting point portion of at least 3% by weight based on the raw material fat from the palm oil in which the high melting point portion is removed in advance or is not removed, and then the remaining portion is separated in two stages. The medium melting point fraction is separated and has an iodine value of 36 or less, an elevated melting point of 29.50 to 32.500, and a clearing point of 35.500, preferably 35.0°C or less, according to the measurement method described in the text. A palm oil medium melting point fraction with an iodine value of 86 or less, which is characterized by the fact that the high melting point portion is reduced to an extent that does not interfere with the tempering operation, and the low melting point portion is also sufficiently removed. It became possible to obtain. In carrying out the present invention, generally used solvents used in conventional solvent fractionation, such as n-hexane, methyl ethyl ketone, and acetone, can be used. In order to first separate the low melting point portion, it is appropriate to set the concentration of oil and fat in the solution to 15 to 25% by weight, but the separation temperature cannot be unconditionally defined as it varies depending on the solvent used. For example, in n-hexane, -100 to 1700;
For methyl ethyl ketone, 1 is suitably in the range of 0 to -5°C. For the separation of high melting point parts in the next step, the oil and fat concentration may be approximately the same as above, but the separation temperature is -1 in the case of n-hexane.
In the final separation of the medium melting point portion and the remaining low melting point portion at 0 to 4° C., the oil/fat concentration may be 11 to 10% by weight, and the separation temperature may be approximately the temperature at which the low melting point portion is first separated. In addition, when using acetone, it is appropriate that the fractionation temperature is slightly higher than that of methyl ethyl ketone. In particular, when carrying out the process using n-hexane as a solvent using palm oil from which the high melting point portion has been removed in advance as a raw material oil, the initial separation of the low melting point portion requires an oil concentration of 20 to 35% by weight at a temperature of -7 to -140 oo. is appropriate. The oil concentration is 15-3 to separate the high melting point part in the next step.
5% by weight, preferably 15-25% by weight, fractionation temperature 00
~5°C, preferably oo~3°C. Furthermore, the final medium melting point part and the remaining low melting point part are separated by an oil concentration of 10~
25% by weight, preferably from 10 to 2% by weight, the temperature being the temperature at which the low melting point part was first separated, preferably from 180 to 1120
is appropriate. In the present invention, there is no particular limitation on the method for removing the high melting point portion in advance, and a commonly used method such as a wintering method or a surfactant method may be a fractionation method using an appropriate solvent. In short, it is sufficient that most of the trisaturated glycerides are removed by these methods, and an iodine value of about 54 to 62 is suitable. The clearing point of the medium melting point fraction of palm oil obtained by conventional methods is generally 360 as measured by the method described in the text.
~38:00 In some cases, the temperature reached 40 qC or more, which was unsuitable as a medium melting point fraction that could be used for the high quality hard butter that is the object of the present invention. In addition, the elevated melting point of the palm oil medium melting point fraction obtained by the present invention is in the range of 29.5°C to 32.5°C, which is slightly lower than that obtained by the conventional method. Suitable for winter or cold region chocolate, but usually mixed with other suitable vegetable oils and fats. Suitable vegetable oils and fats in this case include, for example, shea butter, iris oil, mora oil, kokum oil, sulfur oil, mango kernel oil, etc.
Purified vegetable fats containing mainly OS and/or POS components are suitable, and there is no need to be particularly concerned about their purity. This is one of the important characteristics of the product of the present invention. A change in the mixing ratio of these vegetable fats naturally changes the melting point of the hard butter, but from the viewpoint of melting in the mouth, snap properties, plume suppressing ability, etc., less than 6% by weight is preferable. That is,
If the amount of the palm oil medium melting point fraction obtained in the present invention is less than 4% by weight, the melting point will be too high and the product will not melt in the mouth. In general, the properties required for hard butter vary depending on the purpose of use.For plain chocolate, an iodine value of approximately 35 to 38 is suitable for melting in the mouth, snapping property, and ability to suppress blooming, but for coated chocolate, it is more important than snapping property. It is desirable to have something that is hard to cause and has a good luster.
In this case, an iodine value of 38 to 42 is suitable. Therefore, the palm oil medium melting point fraction obtained in the present invention is preferably mixed with other vegetable fats so as to satisfy the above-mentioned iodine value range depending on the purpose. As mentioned above, the present invention can be said to bring an extremely large industrial advantage in that the vegetable fats to be combined in this case can be used without complicated separation treatment. It should be noted that the hard butter obtained by the present invention can of course be used to partially replace the cocoa butter in chocolate, but it can also be used for white chocolate or cocoa type products that contain almost no cocoa butter. be. The invention also has the great secondary advantage that not only a high quality hard butter fraction but also a high quality liquid fraction can be obtained from palm oil. In other words, so-called liquid oils with high iodine values, such as soybean oil and rapeseed oil, were originally used as fats and oils for frying and other food products, but recently some palm soft oils have been mixed with these oils. It has come to be. The reason for this is that palm oil itself is highly stable, and the remaining low melting point fraction created by fractionating palm oil, such as separating and separating the hard butter fraction, has few peculiarities and is relatively inexpensive. It is a certain thing.
However, in recent years, as the properties of palm oil have been recognized, its use has expanded to the field of fats and oils for mayonnaise, which had traditionally been the domain of salad oil. In other words, it has become desirable to lower the melting point or cloud point. According to the present invention, a liquid fraction having an iodine value of 67 or more can be obtained at a yield of 50 to 60% by weight or more by first fractionating palm oil from which high melting point parts have been removed, and the liquid fraction The turbidity test was conducted based on the following measurement method [cloud point measurement method]. 20g of sample oil was placed in the same test tube used to measure the clearing point, immersed in a 4℃ water tank, and left for 1 hour. Observe the condition of the sample oil. As a result, it surprisingly does not produce any turbidity and has extremely superior AOM stability compared to liquid oils such as soybean oil. In addition, even if palm oil is used without removing the high melting point part in advance,
It is possible to obtain the liquid fraction at a yield of 6% by weight or more by increasing the ratio of solvent to fat and oil and lowering the fractionation temperature, but in order to obtain a high quality liquid fraction at the same time, it is necessary to prepare the high melting point fraction in advance. It is economically advantageous to use palm oil from which the It goes without saying that the liquid fraction with a high iodine value obtained in this way is more suitable for frying than conventional ones, and is suitable for use as salad oil or fat for mayonnaise. It is also suitable as a raw material fat for so-called no-temper hard butter obtained by this process, and has a very wide range of uses, such as being suitable for margarine or shortening, fat for western coating chocolate, fat for ice coating, etc. Embodiments of the present invention are illustrated below, but the present invention is not limited thereto. However, all parts and percentages are based on weight. Example
1

[1] 1 part of deoxidized and bleached palm oil with an iodine value of 53.2 is dissolved under heating in 4 parts of n-hexane, and after boiling at 1170 °C for 60 minutes, the crystals are separated and the low melting point part ( Below, LMP-
) has been removed. After that, fresh n-hexane was added to the crystal part to adjust the concentration of oil and fat to 20%, and after humidifying and dissolving at 30°C, it was cooled to 1°C and lit for 30 to 40 minutes.
The crystals were washed with 0.3 parts of n-hexane previously cooled to -15°C to remove the high melting point portion (hereinafter referred to as HMP).Then, the washing solution was combined with the HMP solution, and the mixture was heated at -13°C for 30 to 30 minutes.
The crystals that crystallized after 4 minutes were separated, washed with 1 part of 120q0-hexane, and the low melting point portion (hereinafter referred to as LM
P-■) was removed, and the target medium melting point portion (hereinafter referred to as MMP) was taken out, and the solvent was distilled off from each flank to obtain the following. Body fat content of medium melting point fraction (MMP).・・100C
78.325℃ 70.5 35℃ 0.5 *Measurement is A. 0.0. S. OfficialMemod
od] Measured after stabilization for 230 to 25307 days according to 0-57. ■ Add 4 parts of 7% hydrated ethanol to 1 part of de-sunned shea butter (acid value 2.2, iodine value 61.5, saponification value 176.6),
Heat under pressure to 110°C while stirring. 110q
C for about 15 minutes, and the upper layer (upper liquid) excluding the ethanol unportables (5.1%, iodine value 205.3) separated in the lower layer was cooled to 40C0, and at this temperature about 3 females After allowing it to stand for a while, separate the lower layer, remove the solvent, and remove the degummed shea fat (
A yield of 75.2% and a waste price of 54.5) were obtained. Add 4 parts of n-hexane to 1 part of this degummed shea fat,
After worshiping the lantern for 9 minutes at 0oo and carving the crystal,
The crystals were washed with 0.5 parts of n-hexane cooled to 0.0° and a deporting agent was used to obtain 65.1% of the crystal part with an iodine value of 43.1 and 34.9% of the liquid part with an iodine value of 74.3. Ta. Glue Mix the palm oil medium melting point fraction (MMP) obtained by hand in {1} and the fractionated shea butter obtained in {2} in a ratio of 60:40, decolorize and deodorize to increase the iodine value by 36.9 and the melting point by 31. .8°C hard butter A was obtained. Example 2 (1) 5 parts of 5% hydrous methyl ethyl ketone (hereinafter abbreviated as MEK) was added to 1 part of the same deoxidized and decolorized palm oil used in Example 1, and the mixture was incubated at -6°C for 6 minutes. After that, the crystals were separated and the low melting point part (LMP-■) was removed. Then, new MEK was added to the crystals so that the ratio of oil and solvent was 1:6, and the mixture was flooded to 4500. The solution in which the crystals were dissolved was cooled to LYO and rubbed for 40 minutes. The crystals were concentrated and separated, and the crystals were washed with 0.3 parts of a solvent cooled to -10°C to remove the high melting point part (HMP). The mixture of the washing liquid was heated at 6°C for 30 minutes, the crystals that crystallized were separated, and the crystals were washed in the same MEKI section at 0°C.
The solvent was distilled off from each fraction to obtain the following. Solid fat content of medium melting point fraction (MMP) 10℃ 77.2 25℃ 69.1 35℃ 0.2 ■'1! 50% of the palm oil medium melting point fraction obtained in Example 1 (
2} were mixed with 20% of the degummed shea butter obtained in step 2} and 30% of Iritsube butter (iodine value: 32.5, saponification value: 194.0) and purified according to a conventional method to obtain an iodine value of 38.0 and an elevated melting point of 32. .7℃
Hard Butter B was obtained. Example 3 Palm oil medium melting point fraction obtained in Example 1 {1} and the same example (2)
fractionated shea butter and deoxidized sulfate (iodine value 4)
0.0, saponification value 190.5) in a ratio of 50:30:20 to obtain "iodine value 37.7, increased melting point 33.0".
4 qo of hard butter C was obtained. Comparative Example 1 '11 Add 4 parts of 5% hydrated MEK to 1 part of deoxidized and bleached palm oil (iodine value: 52.0, saponification value: 197.0),
At 5:00 pm, after 60 minutes of light azure, the monkey climbed the crystal that came out and went to 20o.
o's MEKO. The high melting point part (
HMP) was removed. Next, the combined solution containing the washing solution was cooled to 4°C, heated for 60 minutes, the crystals that crystallized were separated, and similarly washed in the same MEKI section at 0°C to separate the low melting point part ( LMP) was removed, the medium melting point fraction (MMP) was collected, and the solvent was distilled off from each fraction to obtain the following. Solid fat content of medium melting point fraction (MMP) 10°C 77.4 25°C 71.3 35°C 3.5 [2' Above palm oil medium melting point fraction (MM circle) and Example 1 {
The fractionated shea butter obtained in 2) was mixed in a ratio of 60:40 and purified to obtain hard butter L having an iodine value of 38.2 and a melting point of 33.0 degrees Celsius. Comparative Example 2 [1] Add 4 parts of n-hexane to 1 part of the same palm oil as in Comparative Example 1, heat at 700°C for 30 to 40 minutes, and then cool the solidified crystals to -5°C. ．． The high melting point part (HM circle) was removed by washing with $ part. The combined washing solution was cooled to -15°C, stirred for about 40 minutes, and the crystals that crystallized were separated and washed with 1 part of 12000 N-hexane to remove the low melting point part (LMP). At the same time, the medium melting point fraction (MMP) was collected, and the solvent was distilled off from each fraction to obtain the following. Medium melting point fraction (MMP
) solid fat content 10°C 73.6 25°C 65.2 35°C 1.7 ■ The Pam oil medium melting point fraction of {1} and the fractionated shea butter obtained in Example 1■ were mixed in a ratio of 60:40. They were mixed in the same proportions and purified to obtain hard butter M with an iodine value of 39.6 and a melting point of 32.6°C. '3} Furthermore, the palm oil medium melting point fraction of (1) and Example 1■
Degummed shea fat and deoxidized sulfur fat (iodine value 40
．． 0 and saponification value of 190.5) were mixed and refined in a ratio of 50:30:20 to obtain hard butter N with an iodine value of 39.4 and a melting point of 32.500. Chocolate test As described above, for the hard butters A, B, and C obtained in each example and the hard butters L and M'N obtained in each comparative example, chocolate with the following formulation was prototyped in the usual manner, and the difficulty of tempering treatment was determined. Comparative tests were conducted for snap properties, etc. {1} Blended cocoa powder (fat and oil content 10-12%) 1. Full-fat milk powder 1.5 Powdered sugar
42 Hard butter
33 Recipe
0.3〃/ゞnifu
〇． 〇. 3〃'2) Tempering treatment method 40 scales of chocolate paste are placed in a stainless steel beaker with an inner diameter of 8 ribs and a height of 120 legs, and the lower end of the beaker is immersed in a water tank of 14 to 150 mm by 7 to 8 bars. A DC stirrer (DC-3r manufactured by Tokyo Rikakiki Co., Ltd.) was installed using a Kenzoki equipped with two four-blade propellers with a diameter of 60 mm.
) and sprinkle chocolate on the rotation speed adjustment scale 6. Chocolate product salt 45o ~ 500○ star
When the temperature reached 250 to 26.5 qo, or when the viscosity increased and it became difficult to lower the temperature further, the temperature of the water tank was increased to 28 qo, and at this temperature, the temperature was further increased by 1 qo.
After cooling for 5 minutes, pour into a 40 x loop x 4 rib mold and cool. Check the viscosity change during the tempering process using a torque meter attached to the DC stirrer. {31 Chocolate hardness test method 1: Chocolate that has been left at ~20q○ for more than 10 days to stabilize the crystals is placed in an air temperature bath at 200 degrees Celsius and 0.5oo, and after being left for more than 6 hours, the chocolate is Break it by hand and check its hardness. The temperature will be increased one by one and the same investigation will be carried out. Evaluation criteria: 5.0 points...It cracks with a sound (sufficient hardness) 4.5 points...It breaks with a dull sound 4.0 points...It makes no sound 3.5 points for cracking... 3.0 points for cracking slightly... 2.5 points for cracking while bending... 2.0 points for bending and getting money in... 2.0 points for bending and cracking 1.5 points: Not easily deformed even when pressed by hand 1.0
Point: Easily deformed when pressed by hand (4) Results aside: 0 Hard butter L had a high viscosity during tempering, making it difficult. Also, when pouring into molds, the chocolate could not be defoamed sufficiently, resulting in unevenness on the back side of the chocolate. oHard butters M and N did not show an increase in viscosity to the extent of L, but it took time to release them from the mold, and workability was poor in this respect. o Regarding the hardness of chocolate, hard butters A, B, and C are especially suitable for room temperature (20o~2500)
Excellent snapping properties. Example 4 400 g of palm oil with an iodine value of 60.7, from which the high melting point portion had been removed by a known surfactant method, was mixed with n-hexane 10
After mixing and dissolving in 00g and cooling the solution to -13℃,
Low melting point part (LMP-■) is heated for a minute to precipitate crystals.
Noboru Hashi U. On the other hand, fresh n-hexane was added to the crystal part to make the concentration of oil and fat 25%, and the crystals were added and melted by heating.The crystals were then heated in a water bath at 3℃ for 60 minutes to concentrate the crystals. -5℃
The high melting point part (HMP) was removed by washing with 150 g of n-hexane cooled to 100 mL. The combined solution with the washing solution was cooled again to 1 ly0, stirred for 6 minutes, and the crystals that crystallized were separated, and the crystals were washed with 40% n-hexane cooled to 12,000 ℃ to remove the intermediate melting point portion. (MM yen) and low melting point part (LMP-
(2) was separated and each was treated with a deporting agent to obtain the following results. The low melting point fraction (LMP-■) did not produce any turbidity as a result of the turbidity test. Example 5 1 part of palm oil with an iodine value of 565, from which the high melting point part had been removed in advance by the wintering method, was mixed and dissolved in 2 parts of n-hexane. LMP-■) was estimated, and then n-hexazole was added to the crystalline portion to make the oil concentration 25%, and the crystals crystallized at 3° C. were washed to remove the high melting point portion (HMP). The liquid was cooled again to -1,000 ℃, and the crystals that had crystallized were washed to separate the medium melting point part (MMP) and the low melting point part (LM).
The following results were obtained. Intermediate melting point fraction (
Solid fat content of MMP 10°C 78.1 25°C 69.2 35°C 0.3 As a result of the turbidity test, the low melting point fraction (LMP-■) did not produce any turbidity. Example 6 After mixing and dissolving 1 part of palm oil with an iodine value of 57.6% and 2.5 parts of n-hexane from which the high melting point portion had been removed by a known surfactant method, the mixture was prepared in exactly the same manner as in Example 4. I obtained the following results. Solid fat content of medium melting point fraction (MMP) 10°C 76.8. 25℃ 68.435℃
The 0.2 low melting point fraction (LMP-■) did not produce any turbidity as a result of the turbidity test. In addition, each low melting point fraction (LMP) obtained in Comparative Examples 1 and 2
The turbidity test results clearly showed that the turbidity had occurred. Comparative Example 3 N-hexane was added to 1 part of palm oil with an iodine value of 56.8 from which the high melting point portion had been removed using a known surfactant, and a solution with an oil concentration of 25% was heated and dissolved. Crystals were precipitated under constant lighting, and the high melting point portion (HMP) was removed separately. Next, new n-hexane was added to the monkey fluid to reduce the fat concentration to 2.
After adjusting it to 0%, it was cooled at 110:00, stirred for 60 minutes to separate the crystals, and pre-cooled to 11500.
-Wash the crystals with 1 part of hexane to obtain the medium melting point part (MMP)
and low melting point part (LMP). Each fraction was desolventized to obtain the following results. Solid fat content of medium melting point fraction (MMP) 100C 70.5 25°C 57.3 35°C 1.5 The low melting point fraction (LMP) clearly became turbid as a result of the turbidity test.

Claims (1)

[Claims] 1. In the solvent fractionation method for palm oil, first remove at least 30% by weight of the low melting point portion from the raw material oil and fat from the palm oil in which the high melting point portion is removed or not removed, and then the remaining portion is
When separated into stages, the iodine value is 36 or less and the rising melting point is 29.5°~
A method for fractionating palm oil, which comprises separating a medium melting point fraction having a temperature of 32.5°C and a clearing point of 35.5°C, preferably 35.0°C or lower, according to the measuring method described in the text.