Shea Butter Oil Refinery Machine

Tianjin Mikim Technique Co., Ltd. is one of the most experienced manufacturers and suppliers of shea butter oil refinery machine in China. If you're going to buy cheap shea butter oil refinery machine made in China, welcome to get more information from our factory. All our products are with high quality and low price.

Shea butter oil refinery machine is remove solubility impurity in the crude oil is degumming process. Because phosphoric acid is main part of solubility impurity in the crude oil. In industry, degumming also is named to get rid of phosphoric acid. Before distilling process for physical refinery, remove solubility impurity is a very important step, it can reduce loss in the oil, increase oil quality.
The Crude oil filtered is pumped out from the Buffer Tank. Passing through dosing system, the oil enters into the Heat Exchanger to be Heated up to designed temperature 60℃. Then go into the mixer vessel for mixing with the the phosphoric aced added via the metering Pump. The mixture flow into the acid reacting vessel for reacting for 15-20mins.
Then separate the gums and oil via one centrifuge. Oil is exchanging heat to 70 degrees and flow into the pre-bleaching process.

Shea butter oil refinery machine

Main advantage of shea butter oil refinery machine :

Dry fractionation of oils and fats is the separation of high-melting triglycerides from low-melting triglycerides by crystallization from the melt. Apart from blending, it is the cheapest process in oils and fats processing. It is a pure physical process compared to other chemical modification processes such as hydrogenation and interesterification which modify triglycerides. Dry fractionation is now applied to many kinds of fats: palm oil, anhydrous milk fat, tallow, fish oil, lard, cottonseed oil, sunflower seed oil, palm kernel oil, tallow butter fats, and special fats.

The most important applications are: palm olein used extensively as frying oil, palm super olein as salad oil and frying oil, the palm-mid fraction as component of cocoa butter equivalent, palm kernel stearin as cocoa butter substitute, anhydrous milk fat fractions for bakery and confectionery products, spreadable butter, tallow olein for frying oil and spreads. In this process, the fat is melted and heated to eliminate any crystal memory. The molten fat is cooled down under controlled agitation and cooling conditions to produce crystals nuclei formed by the higher melting triglycerides. Then, nuclei will grow to form crystals of the desired size. When the crystallisation has progressed far enough, the slurry is separated.
The final oil could be separated into 18degrees, 24degrees, 33degrees according to melting degrees.

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