Continuous fractionation of tallow and production of a cocoa but

Details Continuous fractionation of tallow and production of a cocoa but Continuous fractionation of tallow and production of a cocoa but

1977-04-14

1978-11-28

Douglas, Winston A.

Chemistry of carbon compounds

Miscellaneous organic carbon compounds

C-metal

426607, 426608, C11B 700, C11B 300

Patent

active

041275977

ABSTRACT:
Edible tallow is continuously processed through a crystallizing system to produce three fractions, one of which has physical and thermal properties like those of cocoa butter. Nominal residence time of the crystallizing solution in the system at steady state crystallizing temperature is less than ten minutes.

REFERENCES:
patent: 2942984 (1960-06-01), Wissebach
patent: 2975061 (1961-03-01), Soeters et al.
patent: 2975062 (1961-03-01), Soeters et al.
patent: 3541123 (1970-11-01), Kawada et al.
patent: 3755390 (1973-08-01), Viarengo
patent: 3944585 (1976-03-01), Luddy et al.

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