Vegetable Fat Fractionation via Liquid-State Transport
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Solution Overview
Problem
Current vegetable fat fractionation processes are inefficient and costly due to the difficulty in handling and transporting solid fractions, which often require manual handling and result in higher operational costs.
Innovation Solution
A process involving distillation, dry fractionation, and solvent fractionation steps to separate tri-stearate triglycerides and di-stearate diglycerides as a solid fraction, followed by solvent fractionation to obtain 1,3-di-stearyl-2-oleyl-triglycerides, allowing for the handling of liquid fractions and optimizing transportation between steps, thereby reducing handling and transportation efforts.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If conventional fractionation processes are used to separate vegetable fat, then separation of different melting point fractions is achieved, but handling and transportation of solid fractions becomes difficult and costly
Solution Approach 1:
The patent changes the physical state parameter of the first higher melting point fraction by maintaining it in liquid form through controlled cooling and immediate re-heating before transportation. This allows the fraction to be pumped and transported like a liquid while still achieving the desired separation precision through the fractionation process.
Solution Approach 2:
The patent applies preliminary action by immediately re-heating the first higher melting point fraction right after separation to prevent solidification during short-term storage or transportation. This preliminary heating action ensures the fraction remains pumpable and easy to handle without requiring complex solid handling equipment.
2Manufacturing precision
If solid fractions are produced in conventional fractionation, then separation is achieved, but operational costs increase due to manual handling requirements
Solution Approach 1:
The patent changes the temperature parameter dynamically - cooling to achieve separation, then immediately re-heating to maintain liquid state for transportation. This parameter change eliminates the need for manual handling of solids while preserving the high separation quality achieved during the fractionation process.
Solution Approach 2:
The patent uses temperature control as an intermediary mechanism - by maintaining the fraction above its solidification point through re-heating, the system transforms a solid handling problem into a liquid flow problem, which can be solved with standard pumping equipment rather than expensive manual handling systems.
3Manufacturing precision
If first higher melting point fraction is removed as solid, then separation of StStSt and StSt is achieved, but transportation effort increases
Solution Approach 1:
The patent changes the physical state parameter from solid to liquid by re-heating the first higher melting point fraction after separation. This allows the fraction to be transported through standard piping systems without the time-consuming processes of manual collection, containerization, and handling required for solids.
Solution Approach 2:
The patent replaces mechanical handling systems (manual collection and transport of solids) with a thermal field solution (re-heating to maintain liquid state). This substitution eliminates the need for complex mechanical handling infrastructure and reduces transportation time by enabling continuous liquid flow through the system.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
This process enhances the efficiency and cost-effectiveness of vegetable fat separation by converting a solid fraction into a liquid, facilitating easier handling and transportation, and improving the crystallization properties of the final product, making it suitable for confectionary use.
Implementation Method 1
in a distillation step distilling the processed vegetable fat into a distillate part comprising stearic and oleic acid and/or esters thereof, and a distilled vegetable fat
Implementation Method 2
by fractionating the distilled vegetable fat into a first higher melting point fraction being rich in tri-stearate triglycerides and a first lower melting point fraction
Implementation Method 3
in a first fractionation step fractionating the distilled vegetable fat into a first higher melting point fraction and a first lower melting point fraction
Data Source
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AI summary
The invention relates to a process for separation of a processed vegetable fat (PVF), wherein said process comprises the steps of -in a distillationstep (DIS), distilling the processed vegetable fat (PVF) into a distillate part (DPT) comprising stearic and oleic acid and/or esters thereof, and a distilled vegetable fat (DVF), -in a first fractionation step (DFR) fractionating the distilled vegetable fat (DVF) into a first higher melting point fraction (FHF) being rich in tri- stearate triglycerides (StStSt, where St=stearic acid) and di-stearate diglycerides (StSt) and a first lower melting point fraction (FLF), and -in a second fractionation step fractionating the first lower melting point fraction (FLF) into a second higher melting point fraction (SHF) being rich in,3-distearyl-2-oleyl-triglycerides (StOSt, where O=oleic acid), and a second lower melting point fraction (SLF) being rich in 1-stearyl-2,3-dioleyl-1 triglycerides (StOO) and trioleate-triglycerides (OOO) in a solvent fractionation process (SFR). The invention furthermore relates toa vegetable fat product obtain from such process.