ABSTRACT
Fractionation is a common processing technology used to enhance the value of natural fats. It involves separation of components of a natural fat based on some physical or chemical property. By separating a natural fat into components with specific chemical composition and physical properties, value-added ingredients can be produced from a commodity with lower value. The potential for milk fat fractionation has been explored for many years. Kaylegian and Lindsay [1] re cently provided a detailed review of types of fractionation techniques and the nature of the fractions produced from milk fat. In this chapter, we will discuss recent advances in our understanding of the principles that underlie fractionation technologies and the applications of milk fat fractions as value-added ingredients in the food industry.
