Design of a single‐stage mechanical fat separator

Thermal fractionation of highly saturated fats can address the current nutritional concerns related to the amount, type, and saturated‐fat level of lipids in foods. Separation of fats into different melting fractions allows for tailoring natural fats into functional and nutritional groups, while also allowing for the use of the less desirable fractions in nonfood applications. The single‐stage laboratory‐scale separator described herein separates fats into two gross melting fractions, termed high and low. The latter fractions can be further separated by adjusting the cooling zone temperatures, resulting in secondary fractions with different melt patterns. Thermal analysis of the hard fractions shows a 10–15°C shift to a higher melting point.