ANALYSIS OF BUTTERFAT EXTRACTION AND FRACTIONATION USING SUPERCRITICAL CARBON-DIOXIDE

A flow through extraction reactor was used to study supercritical frac tionation of butter fat. The rate of extraction of butterfat was const ant for an initial period followed by a decreasing rate of extraction. DSC and GC analyses showed that more soluble triglycerides extracted preferentially in the initial stages exhibited lower melting behavior. The chemical and physical properties of the fractions changed with ex traction time. Residual butterfat concentration in the bed was obtaine d as a function of distance from the bed entrance. The breakthrough cu rves had a sigmoidal shape, with the ascent-portion of the curves adva ncing through the bed with the degree of extraction. At the highest ex tents of extraction, the lower acyl carbon number triglycerides were t otally depleted from the lowest portions of the bed, where fresh CO2 w as introduced.