PRODUCTION OF FUNCTIONAL PRODUCTS THROUGH FRACTIONATION OF COTTONSEED AND SOYBEAN OIL BLENDS

Abstract

As part of the localization program, an important task is the development of
methods for obtaining, organizing industrial production, and applying edible fats
using locally available raw materials. The production of specialty edible fats through
the use of highly hardened hydrogenated, underspecified fats, palm oil, stearin, and
animal fats is limited for several reasons. The main constraints include the labor
intensity and high cost of modification processes, shortage of interesterification
catalysts, and the use of imported palm oil and stearin.