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CONTINUOUS FRACTIONATION OF PALM OIL
In the edible oil processing fractionation process consists of a controlled cooling of the oil, thereby, inducing a partial or fractional crystallisation. The remaining liquid (olein) is then separated from the solid fraction (stearin) by means of filtration.
This kind of fractionation process has been prevalent for over 150 years in the industry. However, recently MECPRO has been able to successfully develop, patent & commercialise a continuous fractionation technology, which is considered to be versatile and economical break through in the industry.
Dry fractionation has long been regaded as an unpredictable, tedious and labour intensive process. However, MECPRO has evolved a modified and improved technology which is continuous, without any additives or polluting effluents. Moroever, the sustainability and safely of the process is second to none. It is simply a green technology, wherein, the oxidative stability is improved, besides, cold stability is enhanced.
In its quest for economization and process optimization, MECPRO has been able to develop process technology which can contribute to maximizing capacity and minimizing costs for a continuous fractionation plant.
It is a physical process, purely natural, generating new fractions of greater value than original oil, without any loss, pollution and still bring cost effective, compared to other technologies prevalent in the industry, across the globe.
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