PROCEDURE FOR THE SOLVENT FRACTIONATION OF PALM OIL STEARINS AND USE OF THE RELATED PRODUCTS.

Description

TITLE OF THE PROCEDURE FOR THE SUBDIVISION IN SOLVENT OF PALM OIL ST rARINS AND USE OF RELATED PRODUCTS. INV. DES. FRANCIS E. LUDDY SERGIO LONGHI Rome, September 2nd, ia» Register A Protocol No. ?5615 A / 81 MINISTRY OF INDUSTRY OR TRADE OR CRAFTS Provincial Office of Industry, Commerce and Crafts of Milan COPY OF THE MINUTES OF FILING FOR INDUSTRIAL PATENT The year 1981 on the thirteenth day of the month of the Company 3I00LLL SpA xfcdkgnnKX of Italian nationality with headquarters in SPEAKS Via / / / ouBisntfl: by agent of the Patent Office, Eng. A. GIAMBROCONO 4 CSRL and ejectively domiciled for legal purposes in Milan - Via Rnuotino Pilo 19 / b at the agent has presented to me, the undersigned: - Stamped application for the granting of a PATENT FOR INDUSTRIAL invention entitled: PROCLJKZLKTO P3R IL FRASIOlTAILiNÌ'C IN SOLVLNIL LI SI^ARINL LI OLIO LI PAK.A LL IM?ILGO LLI RELATED PRODUCTS . Inventors designate: i Francia 3. LULjY g Sergio LONONI. Priority of the patent application in: / / / accompanied by: it irovaio referred to in η ΓΡ<· t - Unduplicated description. 28 pages of writing. SO LTSCE the object of other non - Drawings, plates no. 5 in duplicate. Contents, everywhere efciiipf 02' 1' - Letter of appointment - Qi£«3a^kmeciÌlEàoKHtead:3imoi3àCOiaiiàEpsr:e of the same fit ι-\ ,Π - DStiBtSRC3qiDqptt6EXan®miai^^ ' - AttTgry^gazigmanyarfo; tti ngssitiBUBC - adtK±BÌeStì^ÌOTSdSÌttÌmSO^^ - Proof of payment on postal account no. 00668004 in the name of the Tax and Concession Registry Office Rome of L231 .000.= issued by the Milan Post Office 8j ϋ 15.12.81 e. 171 - Revenue stamp of L. 2,000. Declaration of the inventor. The application, descriptions and drawings listed above have been signed by the applicant and countersigned by me and stamped with the office seal <ÌL DEPOSITANTE copy / origin to the original the official / rogaì; Peter KeesineO I The BOSS p. the Director (Salvatore Ravalli) CIO PATENTS 5 61 5 A / 81 Hon. MINISTRY OF INDUSTRY, TRADE AND CRAFTS Central Patent Office · ROME The undersigned is BIoCELu SpA with headquarters in PARMA Via Emilia Ovest, 85 · SERVfZIOBReVEiT; :5.rrr 025 I of Italian nationality through agent and domiciliary Ing.A . flTAwRitOGfììW AGSr1. Via Rosolino Pilo, 19 / b MIiiAìiO requests a main patent certificate for an invention having the title. A2528l / fs '•ΡΗΟΟΕ^Β^ΝΤΟ FOR CUTTING IN STEARINE SODFENTJS Jl OIL Jl PILE JJ USE IN PROJECTS ............................................................................ ..................................................... drawn inventors; Francis E. LUJUY and Sergio LUNGHI. « -® CD >' o3 CD ZQ c 2 Z r - 4 ni3 PRIORITY OF THE PATENT APPLICATION IN: / / / CD The following documents are attached to this document. Description in duplicate of 28 pages of writing. Drawings in duplicate of 5 plates. Letter of appointment - RftodrarrnnratdVi virili ^trrv«« Att. payment of L. 231,000.— plus mark of L. 2,000. s««BeKzoatì4xisKQ& Description of an invention entitled: I '* / PROCEDURE FOR THE SOLVENT FRACTIONATION OF STEAR] NO PALM OIL AND USE OF RELATED PRODUCTS In the name of: BIOCELL SpÀ. of Italian nationality, with registered office in Parma, and with elected domicile at the Patent Office of the agent Eng. A. GIAMBROCONO & CSrl, via Rosolino Pilo 19 / b Milan. Deposited on 15 DEC. 1981 under no. 2 5 61 5 A / 81 SUMMARY A process is described for the solvent fractionation of palm oil stearin, catalytically rearranged palm oil stearins, or other stearins from animal or plant sources into three fractions with very different physical properties. A first fraction consists of high-melting-point triglycerides (hard fat fraction), which melt at a temperature of 45–65°C. A second fraction consists of triglycerides with a somewhat lower melting point, which melt at a temperature of 33–44°C (fat fraction for confectionery use). A third fraction consists of low-melting-point triglycerides and is an oil at room temperature. The main advantage of these fractions is their ability to function as food components, components that have numerous uses beyond the food sector, particularly in cosmetics and pharmaceuticals.Their usefulness is not limited to their single use, but on the contrary their usefulness can be significantly increased by using them in combinations of two or more fractions, or with other fatty materials. DESCRIPTION Palm oil is a semisolid fat obtained from the oil palm tree (Elaeis guineensis), which is grown primarily in Malaysia, West and Central Africa, Brazil, and other South American countries. In recent years, total world production has exceeded billion kilograms. Palm oil is a semisolid product, whose triglycerides contain approximately equal amounts of saturated and unsaturated fatty acids. Due to its solid nature, it has some limitations as a food fat, and various processes are currently used to modify the physical properties of palm oil. Large quantities of palm oil are fractionated either by winterization or thermal fractionation or by detergent fractionation into stearin and oil fractions. The fractions are not completely selective, but they do produce Oil fractions as a major component. Despite their physical property limitations, oils are commercially available as inexpensive substitutes for more expensive oils used for dressings and cooking. This is not the case with the stearin fraction produced by fractionation. Palm oil stearin has very limited use as a cooking fat. The major component of the stearin fraction is the residual oil, and the mixture is too soft to replace the high-melting fats used in pastry and margarine, or for other typical hard fat applications. It is a residual or surplus fat of low economic value and rarely used. The confectionery industry uses several billion kilograms of cocoa butter annually in the manufacture of chocolate and other sweets. Cocoa butter is highly sought after as a fat for confectionery due to its exceptional physical properties. It is a solid fat up to about 24°C, after which it begins to soften and melts rapidly at a temperature between about 35°C and 37°C. Because of this valuable melting property, cocoa butter contributes significantly to the release of flavor and mouthfeel of chocolate and sweets in general. However, the availability of cocoa butter is limited because the plates, and their cultivation is difficult. For this reason, numerous attempts have been made to produce fats similar to cocoa butter from more abundant and economical fat sources. This is one of the objects of the present invention, particularly since none of the known methods of fat fractionation—methods which include U.S. Patent No. 3,541,123 (Kawada), U.S. Patent No. 3,686,240 (Kawada), U.S. Patent No. 2,975,062 (Soeters), U.S. Patent No. 3,431,116 (Feuge), U.S. Patent No. 4,127,597 (Craig), U.S. Patent No. 3,944,585 (Luddy), Italian Patent No. 30882 (Lorghi), and Danish Patent No. 1,006,041 (A. Oliefabrik)—are suitable. - is capable of satisfactorily carrying out the processes of the present invention. The novelty and advantages of the present invention, compared to those previously mentioned, depend to a large extent on several important factors. (1) The process was specifically designed for the fractionation of palm oil stearin, catalytically rearranged palm oil stearin or similar stearins from animal or vegetable sources. (2) In this process particular attention is paid to the size and nature of the crystals precisely pitati, emphasizing the need to slowly approach the crystallization temperature. This procedure produces large, filterable crystals of the most desirable polymorphic forms. (3) The invention recognizes that stirring can advantageously accelerate the equilibration process, but also recognizes the fact that indiscriminate stirring can break up existing crystals making isolation of precipitates inefficient or impossible. Furthermore, very rapid stirring leads to excessive overheating which favors the formation of less stable crystal forms. (4) Previously the inventors had demonstrated a > little interest in the treatment of crystalline fractions after separation from the crystallization medium. The present invention emphasizes the fact that separating desirable from undesirable components in isolated crystals is very important in producing fractions with specific properties and a narrow melting range. In view of this, the invention provides a special additional extraction step that efficiently removes all lower-melting glycerine components that clog the crystals from the isolated precipitates in one operation. Previous inventors have described the products - 6 of their inventions using classical analytical values, such as iodine numbers, saponification numbers, capillary melting points, and solid fat index. These classical values ​​provide little specific information about the composition or performance of the triglycerides. In the present invention, it is preferred to characterize the products of the invention using the differential scanning calorimetry (DSC) technique, whereby the melting behavior of the products, as they change from the solid to the liquid state over a range of temperatures, is graphically illustrated as a melting point. Similarly, rather than listing the overall unsaturation or average molecular weights of these materials, it is preferred to obtain the actual fatty acid composition by liquid chromatography, which describes the molecular weight and saturation of the fatty acid components. In the present invention, therefore, the process for the fractionation of palm oil stearin, or catalytically rearranged palm oil stearin, or similar oil stearines from animal or vegetable sources by a combination of solvent and temperature will be described to obtain easily separable crystals readily collected by decantation, filtration, or centrifugation. The rearrangement The catalytic fractionation of palm oil stearin pxp produces little noticeable alteration in the nature of the material, and the fractionation products of each are similar in yield and melting behavior. In Table A, the fatty acid composition of a typical palm oil stearin is compared with that of a rearranged palm oil stearin. Table A Fatty acid composition - percent by weight Palm oil stearines Paimitic acid stearic oleic linoleic other normal rearranged Table B schematically illustrates the fractionation process. It also indicates the solvent-to-fat ratios and crystallization temperatures. The fractionation yield for both types of palm oil stearin is given in Table BI. The first fraction collected is a hard solid fat, fraction P1, which melts at a temperature between approximately 45° and 65°C. The DSC melting profiles of these fractions are reported in Figure 1 and the fatty acid compositions of these fractions are given in Table C. Table C Fatty acid composition - percent by weight Palm oil stearines - Hard fat fraction,Pl Paimitic acid stearic oleic linoleic other normal rearranged Both fractions melt sharply with a peak melting point of 56°C. These hard fractions can be used to harden shortenings used in confectionery and margarine, or they can be blended with oil fractions or other oils to produce specialty shortenings used in confectionery. The high concentration of paimitic acid in the fractions makes them valuable for numerous non-food uses, including cosmetics and pharmaceuticals, and as a commercial source of paimitic acid. The second crystalline fraction in the process, fraction P-2, is also a solid fat fraction, but has a lower melting range than the first fraction, P1. The melting range of this fraction is typically between 33° and 44°C and is known as the confectionery fat fraction.Its melting properties are very similar to those of cocoa butter, and it has numerous useful applications in the confectionery and baked goods industries. Because it forms at a temperature close to body temperature, it is also used in the cosmetics industry as a cream and lotion base and in the pharmaceutical industry as a carrier for medicinal substances. Table D shows the fatty acid compositions of the pastry fat fractions derived from both regular palm oil stearins and randomly obtained palm oil stearins. Table D Fatty acid composition - percent by weight Palm oil stearines - Fat fraction for confectionery use, P-2. Normal rearranged paimitic acid 61 stearic 6 oleic 27 linoleic 4 other 2 The exceptional thermal properties of the fraction are shown, for each, by the DSC thermal profiles reported shown in Figure 2. Both fractions exhibit a peak melting point at 37°C. For comparison, the melting profile of cocoa butter is shown in Figure 3. It also exhibits a sharp melting point at 37°C. The similarity in melting properties of the confectionery fat fractions of stearins and cocoa butter is evident. The third fraction from this process, fraction F-2, is an oil at room temperature. The oil fraction is the major fraction of both types of palm oil stearin. As an oil, the fraction is particularly useful. It is superior to the oil fraction obtained from palm oil by conventional thermal or detergent fractionation in that it has a lower solidification temperature. It has numerous food uses as a dressing or cooking oil and can be blended with the hard fat fraction, P1, to produce margarines or specialty confectionery products.In the non-food category, it can be used in the manufacture of lotions or ointments in the cosmetic or pharmaceutical industries. It can also be used as a commercial source of oleic acid, as a diesel fuel additive, as a base for synthetic lubricants, or in the manufacture of expanded plastics. Although it has the same properties as many seed oils, it is much more chemically stable. In fact, it can be used more effectively as an additive in diesel fuels than the seed oils currently under investigation (see Chemistry and Engineering News 59, #36, 69-77, (1981)). Because palm oil stearin is a low-cost residual or surplus fat, the process economics can be very favorable in view of the high cost of hydrocarbon fuels. It also has the advantage of being a renewable natural resource.Table E shows the fatty acid compositions of the oil fractions obtained from palm oil stearin and rearranged palm oil stearin. Table E Fatty Acid Composition - Percent by Weight Palm Oil Stearines - Oil Fraction, Normal F-2 Rearranged Acid paimitic 39 42 stearic 3 5 oleic 44 41 linoleic 11 11 other 3 1 The thermal properties of the oil fractions are indicated by the DSC thermograms in Figure 4. For comparison, the DSC thermogram of an oil is shown in Figure 5. commercial for seasoning. The process of the present invention graphically indicated in Table B comprises the following individual phases: (a) dissolve the molten stearin in the appropriate solvent using a solvent to fat ratio of 1.0 to 6.0 ml of solvent per gram of fat, and heat the mixture to about 50°C to ensure complete solution; (b) crystallize the mixture of phase a, at a temperature between 12 and 14°C; (c) collect the precipitate formed in step b by vacuum or pressure filtration or by centrifugation, maintaining the working area at low humidity and at a temperature between 15 and 20°C; (d) transfer the collected precipitate from step £ to a suitable vessel, add about twice the volume of fresh solvent precipitate usually less than about 10% of the original crystallization volume, cooled to about 2°C below the crystallization temperature, and gently stir the mixture to produce a slurry of solvent and precipitate; (e) filter the slurry of phase d by vacuum, pressure or centrifugation and collect the precipitate; (f) treating the precipitate collected from phase £ in the evaporator and deodorizer to produce the first solvent-free fraction, Pl; (g) further crystallize the filtrate obtained from step c at a temperature between 1 and 3°C; (h) collect the precipitate from phase £ by vacuum or pressure filtration or by centrifugation, maintaining the working area at low humidity and a temperature between 10 and 15°C; (i) transfer the collected precipitate from step h to a suitable vessel, add approximately twice its volume of fresh solvent previously cooled to 0°C, and slowly stir the mixture to produce a slurry of precipitated solvent; (j) filter the slurry of phase £ by vacuum or pressure filtration or by centrifugation and collect the precipitate; (k) treating the collected precipitate of phase j in the « evaporator and deodorizer to produce the mild solvent-free fraction 2, (P-2) i.e. the pastry fat fraction; (l) treat the filtrate collected in phase h in the evaporator and deodorizer to produce the solvent-free mild fraction 3, (F-2), i.e. fraction d: oil; and (tn) collect the filtrates from phase e ί i.e. from phase j, extraction phases, for direct use as a solvent in the initial crystallization phase while minimizing solvent recovery. Although the process of the present invention can be carried out either by a batch or continuous process, the type of crystallizer must balance the size and growth of the crystals. In many cases the discontinuous process, which requires j very simple equipment and easily controlled crystallization parameters may be the process of choice. In any case, controlled crystallizations are suggested in both batch and continuous processes with the use of scraped-surface crystallizers. One agrees with what A.E. Bailey, Industrial Oil and Fat Products, 3rd edition, Chapter 21, edited by Daniel Swem, Interscience Publishers, NY NY (1964): It is essential that the crystal be formed slowly, so that it is large and easily separated. Similarly, G. Singh, American Institute of; Chemical Engineers, Symposium Series, No. 153, Volume 72, pages 100 to 109 (1976), says: Therefore, controlled crystallization to maximize the filterability of the crystal is the key to the success of the process. It has been found that a stirring rate of 1 / 4 / 'ί. A speed between 35 and 70 rpm is ideal in the batch process to induce the formation of crystals more suitable for filtration. In experiments using scraper-surface crystallizers, moderate dwell times were required to produce crystals large enough to be easily filtered. To increase production, the use of tandem and parallel crystallizers is preferred. ί In the process, at the stage of isolation of the precipitates! • crystalline is added an additional extraction step J tional. At any filtration stage, the precipitate is always accompanied by varying amounts of filtrate solution that occludes the crystals. These occluding lower-melting components can severely affect the melting properties and chemical stability of the crystalline material. Such contamination in a pastry shortening fraction renders the fraction unsuitable for a pastry shortening, which requires a specific narrow melting range. To remove lower-melting contaminants, reliance has been placed on the washing the crystals on the filter. By its very nature, the washing step is inefficient and requires large volumes of fresh solvent. In the present invention, we have It has been found that crystals isolated by filtration or centrifugation are extremely stable and show no tendency to melt if the working area is maintained at a temperature between 10° and 20°C. Indeed, the crystals can be removed from the filter and transferred to a suitable vessel for an extraction step, not a washing step. The extraction step efficiently removes the lower-melting components of the crystals with little or no loss of the desired product. For the fractionation of palm oil stearin, only one extraction step has been necessary, but two or more can be performed without loss of crystalline material. The added extraction step has several advantages: or effe£ (a) It is not a crystallization step, so it does not require heating and melting of the precipitate followed by large additions of solvent to make the fat soluble and cooling under controlled conditions to the selected crystallization temperature; (b) the extraction step removes the lower melting point components producing a purer fraction having a high melting point. This is important in producing the desired thermal characteristics for the fat fraction for confectionery use; and (c) the filtrate from the extraction step - 18 can be used directly as a solvent for the initial crystallization step, minimizing solvent recovery. The process of the present invention can be carried out either as a batch or continuous process, but for the purposes of the description in the examples only the batch process will be mentioned in detail. The solvent used is an extremely important factor in the solvent fractionation of fats, and for our purposes, acetone is the preferred solvent. Other solvents may be used provided appropriate adjustments are made to the fat-solvent ratios. Solvents such as methyl and ethyl alcohol, isopropyl alcohol, methyl ethyl ketone, mixed hydrocarbons with boiling points below 130°C, 1-nitropropane, 2-nitropropane, and various mixtures of these solvents may be used in our process. Example 1. Fractionation of stearins and palm oil according to Table B. A mixture of 1000 grams of molten palm oil stearin or catalytically rearranged palm oil stearin and 4500 ml of acetone (solvent ratio: 4.5 ml of acetone per gram of stearin) was heated to approximately 50°C until all the stearin was dissolved. The solution was transferred to a crystallizing chamber. The apparatus was equipped with mechanical stirring and cooling coils. The solution was stirred slowly initially at 75 rpm, then gradually decreased to a speed of 35 rpm. In the cooling coils, the cooling medium was maintained at a difference of no more than 5°C between the temperature of the cooling medium and the crystallizer, except for the final crystallization temperatures, where the difference was only 2°C. Over a period of one hour, the temperature of the solution was gradually lowered to approximately 15°C, and stirring was stopped at 12°C. Crystallization began at approximately 28°C and became very heavy at approximately 22°C. Once a temperature of 12°C was reached, the mixture was held for another 15 minutes at this temperature without stirring. During this time, large crystals rapidly settled to the bottom of the crystallizer.Most of the clear floating liquid was siphoned off using a gentle vacuum and transferred to the holding tank or storage tank of the crystallizer prior to further crystallization. The remaining precipitate-filtrate solution was filtered using a gentle vacuum, and the precipitate and filtrate were collected. The filtrate was added to the siphon filtrate. The previously prepared and combined filtrates (F - 1) were transferred to the crystallizer for the next crystallization step. The filtered, almost crystalline precipitate cake was transferred to a wash vessel with the addition of approximately 600 ml of fresh acetone previously cooled to 10°C, and the mixture was gently stirred until a slurry of precipitate and solvent was formed. The slurry was immediately filtered using gentle vacuum. The filtered and dried precipitate was first evaporated to remove residual solvent and then deodorized. The final yield of this mild, high-melting fat (m.p. 56°C) was 270 g / cm³. This yield represents the P1 fraction of the diagram schematically shown in Table B.The filtrate from the extraction stage contained approximately 10 grams of fat, or approximately 4% of the hard fat fraction (Pl). If left untreated, it would have contaminated the hard fat fraction with lower-melting materials. The collected filtrate (extracted Pl) can be used in place of fresh solvent in the first crystallization stage of a new crystallization cycle. In the second phase of crystallization the temperatu- 21 The temperature of the filtrate solution (F1), from the first crystallization, was approximately 15°C after transfer to the crystallizer. The temperature of the cooling medium was adjusted to 10°C, and the temperature difference of 5°C between the cooling medium and the sample was gradually decreased over the next hour until the temperature of the cooling medium was 0°C and the temperature of the crystallizer sample was 2°C. During the same holding period, stirring, initially started at 75 rpm, was also gradually decreased to 35 rpm when the crystallization temperature was 8°C. Stirring was stopped when the sample temperature reached 2°C, and the crystallization mixture was then held for 15 minutes without stirring. At this stage, the crystals were at a temperature of 11°C, and the precipitate was very heavy at 8°C.During the non-stirring period, all crystals in the precipitate rapidly settled to the bottom of the crystallizer, and most of the filtrate volume was siphoned off and transferred to a holding tank or storage tank. The remaining precipitate-filtrate mixture was filtered under moderate vacuum. The combined filters from the siphoning and filtration steps represent stage F-2 of the frazip22 scheme. The fraction was obtained using the method shown in Table B, and after treatment in the evaporator and deodorizer, 450 grams of a bland, bright oil of already light color was obtained. The thermal characteristics of this fraction are shown in the thermogram in Figure 4, and for comparison, the DSC thermogram of soybean oil is shown in Figure 5. The filtered precipitate cake, although not as dry and crystalline as the P1 filtered cake, was promptly transferred to the extraction tank. During this time, the work area was maintained at approximately 10°C with low humidity, and no visible signs of melting in the precipitate crystals were observed. 600 ml of acetone, cooled to approximately 0°C, were added, and the mixture was gently stirred until a slurry of precipitate and solvent was formed. The slurry was immediately filtered under gentle vacuum. The collected precipitate was evaporated to remove the solvent and then deodorized under normal conditions. The yield of the mildly odorous confectionery fat (P-2 of the fractionation scheme in Table B) was 280 grams. The thermal melting profile of this material is shown in Figure 1. The DSC thermal profile of the cocoa butter is shown in Figure 2, and a comparison of the thermograms indicates that they have similar melting characteristics. The filtrate solution from the extraction step, extract P-2, can be combined with the solvent from the first extraction step, extract P1, and can then be used in place of fresh solvent in the first crystallization step of a new fractionation cycle. The P-2 extract contained approximately 20 grams of material equal to approximately 7% of the confectionery fat fraction.If not removed, it would have contaminated the P-2 hard fat fraction with low-melting oil components. The regular yield of each fraction, also shown in Table B1, was 270 grams or 27% for the P-1 hard fat fraction, 280 grams or 28% for the P-2 hard fat fraction, and 450 grams or 28% for the F-2 oil fraction. grams or 45%.

Claims

1. CLAIMS 1) A process for the solvent fractionation of palm oil stearin or catalytically rearranged palm oil stearin or similar vegetable or animal fat stearin which as a first fraction produces a hard glyceride fat (P1) having a melting point above 45°C, the second fraction being a semi-solid glyceride fraction resembling cocoa butter in melting properties and having a melting range above 33°C and below 44°C, while the third fraction is an oil at room temperature, the process comprising the steps of: (a) dissolving the stearin in a solvent, with the ratio of solvent being between 1.0 and 6.0 ml of solvent per gram of stearin and heating the mixture to approximately 50°C to ensure complete solution; (b) crystallize the solution from phase a at a temperature between 12 and 14°C.;(c) collect by filtration or centrifugation the precipitate formed in step b; (d) transfer the collected precipitate from step c to a suitable vessel and extract the precipitate with fresh solvent cooled to 10°C and of a volume equal to approximately twice the volume of the precipitate, usually less than 10% of the original crystallization volume; (e) filter the slurry from step d by vacuum or pressure filtration or by centrifugation and collect the precipitate, which after treatment in the evaporator and deodorizing produces the first fraction, of mild odor, free of solvent (P1) i.e. the hard fat fraction with a melting point above 45°C, the filtrate from step e being able to be used as a solvent for the initial crystallization step in another cycle; (f) further crystallize the filtrate from step c at a temperature between 3°C;(g) collect by filtration or centrifugation the precipitate formed in step (h) transfer the precipitate collected from step £ to a suitable vessel and extract the precipitate with fresh solvent cooled to 0°C and of a volume equal to twice the volume of the precipitate, usually less than 10* of the original crystallization volume; (i) filter the slurry from step h by vacuum or pressure filtration or by centrifugation and collect the precipitate which, after treatment in the evaporator and deodorizer, produces the second fraction, with a mild odor, free of solvent (P-2) i.e. the fat fraction for confectionery use having a melting point above 33°C and below 44°C, the filtrate from step £ being able to be used as a solvent for the initial crystallization step in another cycle;(j) treat the filtrate collected from phase £ in the evaporator and deodorizer to produce the third solvent-free Band fraction (F-2), i.e. the oil fraction.; 2) Process according to claim 1, wherein the solvent is acetone. 3) Process according to claim 1, wherein the solvent is methyl ethyl ketone or methyl isobutyl ketone. 4) Process according to claim 1, wherein the solvent is methyl, ethyl or isopropyl alcohol. 5) Process according to claim 1, wherein the solvent is 1- or 2-nitropropane. 6) Process according to claim 1, wherein the solvent is a mixed hydrocarbon having a boiling point below 130°C. 7) Process according to claim 1, wherein to accelerate the crystallization phases, moderate stirring between 35 and 70 rpm is used in the discontinuous process. 8) Process according to claim 1, wherein in continuous crystallizers with scraped surfaces modest dwell times of between 5 and 50 minutes are foreseen to accelerate the crystallization phases and to form the polymorphic crystals of the correct dimensions. 9) Fraction of high melting point glycerides obtained by the process according to claims 1 to 8 10) Semi-solid glyceride fraction obtained with the process according to claims 1 to 8. 11) Fraction of liquid glycerides (oil) obtained with the process according to the rev. 1 to 8. 12) Fat for confectionery use comprising from 1% to 99% of semi-solid glyceride fraction of claim 10 and from 1% to 99% of cocoa butter. 13) Fat for confectionery use with a melting point higher than cocoa butter comprising a mixture of 5% to 20% of a high melting point glyceride fraction of claim 9 and 80% to 95% of the semi-solid glyceride fraction of claim 10. 14) Oil for seasoning, cooking or frying comprising from 1% to 99% of the liquid glyceride fraction (oil) of claim 11 and from 1% to 99% of olive oil, peanut oil, soybean oil, corn oil, palm oil, sunflower seed oil, safflower oil and rapeseed oil. 15) Cosmetic or pharmaceutical product having as its base material the high melting point glyceride fraction of claim 9. 16) Cosmetic or pharmaceutical product having as its base the semi-solid glyceride fraction of claim 10. 17) Cosmetic or pharmaceutical product having as its base the liquid glyceride fraction (oil) of claim 11. 18) Synthetic lubricant produced by the recombination of the fatty acids composing the liquid glyceride fraction (oil) of claim 11. 19) Diesel fuel additive produced using the liquid glyceride fraction (oil) of rev.

11. 20) Diesel fuel additive produced using methyl and ethyl esters of the fatty acids constituting the liquid glyceride fraction (oil) of Rev. 11 21) Source of high molecular weight fatty acids obtained by chemical or enzymatic hydrolysis of the fat fractions obtained by the process of Rev. 1 to 8. 22) Procedure for the fractionation in solvent of animal or vegetable fat stearins, substantially as described here with reference to the specified examples *C A'ccna 2 5 SI 5 A / 81 T£ / rH06KAHf1A DSC -OitO MCOM / H&fW 0 ΑΑΓΑΧΟίΛ 7=g. 5