Abstract
Solvent fractionation for production of hard butter is reviewed. Selection of solvent was important for industrial system and acetone was generally useful solvent for palm kernel fat and palm oil, though it was less effective for concentration of 2-oleo-dipalmitin in PMF and hexane was better for this. Ethyl alcohol was useful for the separation of unsaponifiable matters from shea butter. Addition, minor components in hard butter and their influence to the physical properties were investigated. Diglycerides has functioned as retarder of crystalization and polymorphism and contraly, tripalmitin worked as accelerator of crystalization but not much effective to polymorphism.
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