Patent attributes
The invention relates to a method for processing a vegetable fat composition (VFC), the method comprising the steps of:providing the vegetable fat composition (VFC);in a first neutralization step (FNS) separating free fatty acids from the vegetable fat composition (VFC) thereby obtaining a neutralized vegetable fat composition (NVF);in a separation step (FRA) separating the neutralized vegetable fat composition (NVF) into a first fraction (FF) rich in StOO and/or OOO and a second fraction (SF) rich in StOSt (where St=stearic acid and O=oleic acid);in a second neutralization step (SNS) adding to the first fraction (FF) a second base (SB) thereby obtaining a neutralized first fraction (NFF);feeding the neutralized first fraction (NFF) and a stearic acid source (SAS) into an enzymatic transesterification step (ETE) transesterifying the neutralized first fraction (NFF) by using enzymes with 1,3-specific transesterification activity thereby obtaining a transesterified first fraction (TFF).
