Effect of solvents on the fractionation of high oleic–high stearic sunflower oil

•The choice of solvent (hexane or acetone) in a fractionation process is a matter of great importance.•We study the fractionation of high oleic–high stearic sunflower oil to determine the best solvent.•Acetone was more suitable since higher temperatures and lower supercooling degrees can be used.•So...

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Bibliographic Details
Published in:Food chemistry 2015-04, Vol.172, p.710-717
Main Authors: Bootello, Miguel A., Garcés, Rafael, Martínez-Force, Enrique, Salas, Joaquín J.
Format: Article
Language:English
Subjects:
Acetone
Chemical Fractionation - methods
Helianthus
Hexane
High oleic high stearic sunflower oil
Oleic Acid - analysis
Plant Oils - analysis
Solvent fractionation
Solvents
Stearic Acids - analysis
Sunflower hard stearin
Sunflower Oil
Thermal behaviour
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Summary:•The choice of solvent (hexane or acetone) in a fractionation process is a matter of great importance.•We study the fractionation of high oleic–high stearic sunflower oil to determine the best solvent.•Acetone was more suitable since higher temperatures and lower supercooling degrees can be used.•Solvent stearins coming from dry fractionation sunflower stearins were produced at higher yields.•The combination of dry and solvent fractionation made it possible to obtain tailor-made stearins. Solvent fractionation of high oleic–high stearic (HOHS) sunflower oil was studied to determine the best solvent to use (hexane or acetone) in terms of the operational parameters and properties of the final stearins. Acetone fractionation on two types of HOHS sunflower oils (N17 and N20) was carried out at temperatures from 5 to 10°C using micelles with different oil/solvent ratios. Acetone was more suitable than hexane as a solvent for HSHO sunflower oil fractionation because it allowed the oil to be fractionated at higher temperatures and at lower supercooling degrees. Likewise, a sunflower soft stearin obtained by dry fractionation of HOHS sunflower oil was also used to produce high-melting point stearins by acetone or hexane fractionation. The fractionation of these stearins could be performed at higher temperatures and gave higher yields. The combination of dry and solvent fractionation to obtain tailor-made stearins is discussed.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2014.09.136