MY169227A - Method for processing a vegetable fat composition - Google Patents

Method for processing a vegetable fat composition

Info

Publication number
MY169227A
MY169227A MYPI2015700533A MYPI2015700533A MY169227A MY 169227 A MY169227 A MY 169227A MY PI2015700533 A MYPI2015700533 A MY PI2015700533A MY PI2015700533 A MYPI2015700533 A MY PI2015700533A MY 169227 A MY169227 A MY 169227A
Authority
MY
Malaysia
Prior art keywords
fraction
fat composition
vegetable fat
neutralized
nff
Prior art date
Application number
MYPI2015700533A
Inventor
Rasmus Leth Miller
Original Assignee
Aak Ab
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Aak Ab filed Critical Aak Ab
Priority to MYPI2015700533A priority Critical patent/MY169227A/en
Priority claimed from PCT/DK2012/050334 external-priority patent/WO2014037006A1/en
Publication of MY169227A publication Critical patent/MY169227A/en

Links

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  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Edible Oils And Fats (AREA)
  • Fats And Perfumes (AREA)

Abstract

The invention relates to a method for processing a vegetable fat composition (VFC), the method comprising the steps of - providing the vegetable fat composition (VFC), - in a first neutralization step (FNS) separating free fatty acids from the vegetable fat composition (VFC) thereby obtaining a neutralized vegetable fat composition (NVF), - in a separation step (FRA) separating the neutralized vegetable fat composition (NVF) into a first fraction (FF) rich in St00 and/or 000 and a second fraction (SF) rich in St0St (where St = stearic acid and 0 = oleic acid), - in a second neutralization step (SNS) adding to the first fraction (FF) a second base (SB) thereby obtaining a neutralized first fraction (NFF), - feeding the neutralized first fraction (NFF) and a stearic acid source (SAS) into an enzymatic transesterification step (ETE) transesterifying the neutralized first fraction (NFF) by means of enzymes with 1,3-specific transesterification activity thereby obtaining a transesterified first fraction (TFF). Figure 1
MYPI2015700533A 2012-09-07 2012-09-07 Method for processing a vegetable fat composition MY169227A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
MYPI2015700533A MY169227A (en) 2012-09-07 2012-09-07 Method for processing a vegetable fat composition

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
MYPI2015700533A MY169227A (en) 2012-09-07 2012-09-07 Method for processing a vegetable fat composition
PCT/DK2012/050334 WO2014037006A1 (en) 2012-09-07 2012-09-07 Method for processing a vegetable fat composition

Publications (1)

Publication Number Publication Date
MY169227A true MY169227A (en) 2019-03-19

Family

ID=79624132

Family Applications (1)

Application Number Title Priority Date Filing Date
MYPI2015700533A MY169227A (en) 2012-09-07 2012-09-07 Method for processing a vegetable fat composition

Country Status (1)

Country Link
MY (1) MY169227A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20230284644A1 (en) * 2020-06-19 2023-09-14 Bunge Loders Croklaan B.V. Process of preparing a fat composition

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20230284644A1 (en) * 2020-06-19 2023-09-14 Bunge Loders Croklaan B.V. Process of preparing a fat composition

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