Some vegetable oils have only limited applications in food products when they are used in their native form. They are therefore often chemically or physically modified in order to change their properties.
The prominent processes are fractionation, hydrogenation and interesterification.
Today, a number of questions arise with respect to the effect of chemical modification on the nutritional quality of oils. New technologies are developed or existing processes improved in order to respond to new quality standards. A more integrated and combined use of the different modification technologies has therefore become necessary.
Thanks to its low operating costs, zero oil loss and reversibility, fractionation appears as an ideal choice for many applications.
Desmet Ballestra provides various fractionation technologies to answer specific needs: