Characterisation of chicken fat dry fractionation at the pilot scale

Chicken fat was processed by dry fractionation to obtain a solid fraction at ambient temperature. Crystallisation and separation were performed using industrial‐type procedures. Crystal formation and changes were monitored, while determining the composition, physical characteristics and thermal behaviour of the initial fat and resulting fractions. Dry fractionation, under the described conditions, produced stearin that resembled other animal fats such as lard and tallow and with better physical features than the initial fat stock. The results of this study also highlighted the mechanisms involved during the dry fractionation process.