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Dry fractionation is based upon the principle of separation according to the varying melting points for the

fat fractions within the edible oil. The method works without solvents. Caused by temperature changes,

valuable fatty acids with a higher melting point are separated from the low melting liquid fat fraction. In

case of palm kernel oil, solid fat is used as cocoa butter substitute. In a crystallization unit, the temperature

is slowly lowered until semisolid palm oil forms crystals. The resulting solid fat consists of high melting fat

crystals (Stearins). The liquid fat fraction (Oleins) is separated by high-pressure membrane filtration.

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Lnline reaction monitoring where only little space is available or under harsh conditions is an urgent calling

matter - especially for R&D applications. The selection of precise analyzer for laboratory vessels, small

process reactors and technical center presents the user with a major challenge. On the one hand the

analyzer should be as space-saving as possible, on the other hand the device must withstand harsh and

changing process conditions. Especially for R&D and process up-scaling tests specific parameters must be

changed and inline monitored: high temperature levels, pressure drops, fluctuations in concentration level,

process interruptions by impurities, secondary components etc.nline reaction monitoring where only little

space is available or under harsh conditions is an urgent calling matter - especially for R&D applications.

The selection of precise analyzer for laboratory vessels, small process reactors and technical center

presents the user with a major challenge. On the one hand the analyzer should be as space-saving as

possible, on the other hand the device must withstand harsh and changing process conditions.

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