Development of a continuous process to obtain a confectionery fat from tallow: Final status

A two‐step pilot plant continuous process fractionally crystallized edible beef tallow into three fractions‐a confectionery fat (14%), cooking oil (69%), and stearine (17%). The tallow was dissolved in acetone to a concentration of 11.6% by weight. The use of scraped surface heat exchangers with high external recycle permitted crystallizations at 60–65 F and 40–42 F, respectively, with only 5 min nominal dwell times in each crystallizer. A cost estimate indicated that the process to separate continuously a confectionery fat from tallow may be commercially feasible, dependent upon the price and market of the other two fractions.