Aarhuskarlshamn Denmark A/s

Aak Ab

Mogens Bach

Rasmus Leth Miller

Jens Mellerup

Jorgen Valentin Enkelund

The invention relates to a process for separation of a processed vegetable fat (PVF), wherein said process comprises the steps of: The invention furthermore relates to a vegetable fat product obtained from such process.

Process for separation of a processed vegetable fat

A non-lauric, non-trans, non-temper (Non-LTT) fat composition comprising a fraction obtained from a randomised triglyceride mixture in which min. 90% by weight of the constituent fatty acids are: palmitic (C16:0), stearic (C18:0), arachidic (C20:0) behenic (C22:0), oleic (C18:1) and linoleic (C18:2) acid and the total content of arachidic and behenic acid is 3-40% by weight and the total content of palmitic and stearic acids is 25-60% by weight, said fraction having the following physical and chemical properties: (1) slip melting point measured according to AOCS Cc 3-25: below 36&#xb0; C. and solid fat content (SFC) measured according to IUPAC 2.150 mod. (stabilised at 20&#xb0; C. for 24 h): above 25% by weight at 20&#xb0; C.; (2) total content of saturated fatty acids measured according to IUPAC 2.301 and 2.304: 40-75% by weight, preferably 45-70% by weight; (3) total content of arachidic and behenic acids: 3-40% by weight, preferably 5-35% by weight, and total content of palmitic and stearic acids: 25-60% by weight, preferably 25-50% by weight, both measured according to IUPAC 2.301 and 2.304; (4) total content of triglycerides having triglyceride composition (TGC) of C56-C60 measured by number of total carbon atoms of constituent fatty acids according to IUPAC 2.323: min. 9% by weight, preferably min. 15% by weight; (5) total content of SU-type triglycerides: min. 25% by weight, preferably min. 35% by weight, where S=saturated fatty acids and U=unsaturated fatty acids.

Non-lauric, non-trans, non-temper fat compositions

A vegetable oil fraction rich in non-tocolic, high-melting, unsaponifiable matter is prepared by the following steps: A vegetable oil having a slip melting point of not more thatn 30&#xb0; C. and a content of unsaponifiable matter of at least 0.5% by weight is hydrogenated to fully saturate the fatty acids of the glycerides and to reach a slip melting point of at least 57&#xb0; C. To the hydrogenated oil is added from 1 to 75% by weight of the unhydrogenated starting oil or another oil having a slip melting point of not more than 30&#xb0; C. in order to act as a carrier and vehicle for the unsaponifiable matter. Then, a solvent is added to the oil mixture in a ratio between oil and solvent from 1:2 to 1:20, and the mixture is heated to transparency. The oil/-solvent-mixture is cooled in one or more steps to a final temperature in the range from &#x2212;35 to +30&#xb0; C., and the precipitated high-melting fraction(s) is (are) filtered off. The filtrate is desolventised, leaving a fraction rich in unsaponifiable matter. By this process very high concentrations of in particular the non-tocolic, higher melting unsaponifiables can be achieved, and the composition of the glyceridic part of the enriched fraction can betailored to specific applications. Also, a novel blood cholesterol-lowering effect of the unsaponifiable constituents from shea butter has been found.

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Mogens Bach