Fractionation of Fatty Acids

Abstract

Cotton-seed oil, palm-oil and certain kinds of animal fats are composed of two groups of fatty acids: liquid fraction (unsaturated fatty acids) and solid fraction (saturated fatty acids). It is often desirable to separate both fractions into two commercial products: technical stearin and technical olein. This process is more economical than fractional distillation. Moreover, thermal destruction of fatty acids is considerably less, and in most cases the products satisfy the customers. The separation is based on the crystallization of solid fatty acids and the emulsification of liquid fatty acids, followed by filtration.