What is fractionation?

Fractionation is the process used to separate the lower melting point triglycerides from the higher melting point triglycerides. The process is based on the difference of melting points of the various triglycerides and involves crystallization which helps separate the solids from liquids. There are essentially three types of fractionation, i.e. dry fractionation, detergent fractionation and solvent fractionation. All three involve the gradual lowering of temperature to induce crystallization and hence separation of higher melting point triglycerides ( solid component – called stearin ) from the lower melting point triglycerides ( liquid component – called olein ).