Milk fat substitute and production method therefor

The process for producing a milk fat substitute according to any of the preceding claims, characterized in that in the second fractioning step the stearine is heated up to a temperature within the range of, around, 60° C. to 90° C., the fractioning time is within a range of about 12 to 32 hours and the final temperature could be within the range of about 3° C. and 47° C.

The process for producing a milk fat substitute according to any of the preceding claims, characterized in that in the second filtering step, said filtering is carried out at a pressure ranging from about 100 to 800 manometric kPa and the squeeze pressure could be found between about 1 to 3 manometric MPa.

The process for producing a milk fat substitute according to any of the preceding claims, characterized by mixing about 50 to 90% olein obtained in the first fractioning step and about 10 to 50% olein obtained in the second fractioning step.

The process for producing a milk fat substitute according to any of the preceding claims, characterized in that the mixture, preferably, comprises about 60 to 73% of the first fractioning step olein and about 27 to 40% of the second fractioning step olein.

The process for producing a milk fat substitute according to any of the preceding claims, characterized in that the oil used for producing the milk fat substitute comes, preferably, from palm oil obtained from the species Elaeis guineensis, Elaeis oleifera (Elaeis melanocacca), or from the fruit of hybrids obtained through crossing E. guineensis with E. oleifera.

A milk fat substitute characterized in that it results from mixing oleins from first and second fractioning steps of the process in order to obtain said substitute.