Method for obtaining fatty fractions

Abstract

The subject of the application is an enzymatic method of obtaining fat fractions in order to obtain fat with better spreadability and better taste parameters.The method of melting animal fat raw materials, where the fat is ground, homogenized and melted in an autoclave, is characterized in that after removing the raw material from the freezer and placing it in the grinding machine, during the grinding process, papain is applied to the surface of the ground fat tissues at the point where they leave the grinding machine at the enzyme application station in an amount of 30 to 60 mg per kg of raw material, where the operating parameters of the enzyme dispenser are adjusted to the grinding efficiency and after the enzymes are applied, the raw material is homogenized by means of a series of conveyors directing it to a tank in which the fat is exposed to the enzyme at a temperature of 60°C to 70°C for at least 50 minutes in the absence of light and atmospheric air, and after completing this process, the raw material is transferred to an autoclave where the melting process takes place.