Fat modification process systems
When transitioning from refined oils to specialty fats, or enhancing existing facilities to handle these transformations, specialized processes for fat modification are essential. Challenges include achieving precise modifications, maintaining product integrity, and ensuring efficient use of resources.
Optimize fat modification with flexible, integrated systems
The fat modification process systems offered by Alfa Laval cover a range of techniques such as fat hardening, chemical or enzymatic interesterification, dry fractionation, and semi-continuous deodorization. These processes can be integrated with an upstream refinery, work as standalone processes, or supply feedstock to downstream facilities like margarine or shortening lines. Each system is designed with flexibility in mind to handle different specialty fats daily, utilizing minimal water and energy. For example, the fractionation process gently cools oils or fats in a precisely controlled manner, enabling separation into liquid and solid fractions without chemical modification. The hydrogenation process modifies oils and fats at temperatures of 150-200°C, improving their melting points, taste, and shelf life. The interesterification process allows combining various oils and fats to produce hard fats while maintaining consistency across different temperatures. Alfa Laval offers customizable solutions and equipment can meet various production needs within the edible oil industry.
Benefits
- Flexible design handles daily production of different specialty fats
- Efficient use of water and energy
- Standalone or integrated with refinery
- Customizable for specific production needs
- Improved product quality and consistency