Modification of Fats and oil: Fractionation

Different functionalities (nutritional and physical) require specific compositions that are usually not found in a single natural fat or oil. For this reason, fats and oil are often modified in order to achieve these desired compositions and thus physical and nutritional properties. For example; melting behavior, solid fat content are important factors in formulation of shortening and margarine while decreasing poly unsaturated fatty acids (PUFAS) to increase oxidative stability is important in frying oil. Following are the commonly used methods used to modify fats and oil Read more