Continuous fractionation of tallow and production of a cocoa but

Chemistry of carbon compounds – Miscellaneous organic carbon compounds – C-metal

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426607, 426608, C11B 700, C11B 300

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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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