Phase composition during palm olein fractionation and its effect on soft PMF and superolein quality

Refined palm olein was dry fractionated via three different cooling programs on laboratory-scale fractionation equipment. The enrichment and depletion of the main triacylglycerols in the liquid and solid phase was plotted as a function of the crystallization degree of the oil. It was shown that for the given conditions and palm olein composition, the initial crystals mainly consisted of PPP, diacylglycerols, POP and PLP. At higher crystallization degrees, a sharp viscosity increase in the crystal suspension was primarily related to an obvious decrease of POP but also of POS in the recovered superolein, while the general crystallization rate of the system remained unchanged. Rather than a change in crystallization rate of POP, a change in the ratio between the crystallizing monounsaturated triacylglycerols is linked with the high viscosity of the crystal slurry. For a comparable degree of crystallization, the superolein of the more viscous crystal slurry, obtained through a membrane press filtration up to 15 bar, was more unsaturated than the superolein filtered from the less viscous slurry. Consequently, the high unsaturation in the corresponding soft palm mid fraction is only the result of an incomplete phase separation, and not due to an increased intersolubility of unsaturated triacylglycerols in the crystals.