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Background and Objectives: Dry fractionation, combining milling and air classification technology, offers an economical and sustainable pathway for the processing of value‐added protein ingredients from Australia's major pulse crops. Leveraging a wider range of pulses will help meet the growing demand for plant‐based protein ingredients. This study demonstrates the efficient processing of protein concentrates from Australian mungbean, which were characterized for key nutritional properties, phytochemical constituents, protein quality, and protein secondary structure. Findings: Milling and air classification of mungbean flour resulted in protein concentrates (fine fraction) with a protein content of 62.2 g/100 g (db), reflecting a two‐fold increase in protein content compared to the original flour (p <.05). Ash, fat, dietary fiber, and free phenolic and antioxidant compounds, also co‐concentrated with protein in the fine fraction (p <.05), imparting enhanced nutritional properties with the potential to deliver health benefits. The protein quality of dry fractionated mungbean protein concentrate was compared to a commercial source of mungbean protein isolate (88 g/100 g, [db]). Amino acid scores highlighted deficiencies in sulfur‐containing amino acids, methionine, and cysteine, as well as tryptophan and threonine. In vitro protein digestibility‐corrected amino acid scores for the mungbean protein concentrate and protein isolate were 63.7% and 59.5%, respectively. SDS‐PAGE protein profiles showed no major differences in protein composition, indicating that no specific types of proteins are lost during the dry fractionation process. Fourier transform infrared analysis of protein secondary structure showed that β‐sheets were the dominant structural component, with relative percentages of 36% and 49%, for the mungbean protein concentrate and isolate, respectively. Conclusions: There is significant potential for dry fractionation to deliver value‐added opportunities for Australian mungbean, through the production of protein concentrate ingredients with enhanced nutritional properties for use in new and existing foods. Significance and Novelty: Nutritional properties, protein quality, and protein secondary structure were compared for protein concentrates and protein isolates processed from Australian‐grown mungbean. Key findings from this study will inform pulse protein processors and pulse‐based food manufacturers. [ABSTRACT FROM AUTHOR]

The present work investigated the structure‐function relationship of dry fractionated oat flour (DFOF) as a techno‐functional ingredient using bread as a model system. Mechanically, DFOF fractions (F), that is, F1: <224 µm, F2: 250–280 µm, F3: 280–500 µm, F4: 500–600 µm, and whole oat flour (F5) were blended with white wheat flour at 10%, 30%, and 50% substitution levels for bread making. The blended flours, doughs, and bread samples were assessed for their techno‐functional, nutritional, and structural characteristics. The results of Mixolab and the Rapid Visco Analyzer show that the 50% substituted F3 fraction exhibits the highest water absorption properties (69.53%), whereas the 50% F1 fraction exhibits the highest peak viscosity of the past slurry. Analysis of bread samples revealed a lower particle size of DFOF fractions and higher supplementation levels, increased β‐glucan levels (0.13–1.29 g/100 bread (db), reduced fermentable monosaccharides, that is, glucose (1.44–0.33 g/100 g), and fructose (1.06–0.28 g/100 g). The effect of particle size surpassed the substitution level effect on bread volume reduction. The lowest hardness value for F1 is 10%, and the highest value for F2 is 50%. The total number of cells in the bread slice decreased from the control to the F4 fraction (50%). Multi‐criteria analysis indicated that DFOF fractions produced breads with similar structure and higher nutritional value developed from white wheat flour. Practical Application: The use of mechanically fractionated oat flours fractions in white wheat flour breads can improve the nutritional profile without affecting the physical properties of the bread product. Based on the oat flour fractions, bakers and food processing companies can tailor the bread formulations for high β‐glucan, high fiber, and low reduced sugar claims. [ABSTRACT FROM AUTHOR]

The increasing world population requires the production of nutrient-rich foods. Protein is an essential macronutrient for healthy individuals. Interest in using plant proteins in foods has increased in recent years due to their sustainability and nutritional benefits. Dry and wet protein fractionation methods have been developed to increase protein yield, purity, and functional and nutritional qualities. This review explores the recent developments in pretreatments and fractionation processes used for producing pulse protein concentrates and isolates. Functionality differences between pulse proteins obtained from different fractionation methods and the use of fractionated pulse proteins in different food applications are also critically reviewed. Pretreatment methods improve the de-hulling efficiency of seeds prior to fractionation. Research on wet fractionation methods focuses on improving sustainability and functionality of proteins while studies on dry methods focus on increasing protein yield and purity. Hybrid methods produced fractionated proteins with higher yield and purity while also improving protein functionality and process sustainability. Dry and hybrid fractionated proteins have comparable or superior functionalities relative to wet fractionated proteins. Pulse protein ingredients are successfully incorporated into various food formulations with notable changes in their sensory properties. Future studies could focus on optimizing the fractionation process, improving protein concentrate palatability, and optimizing formulations using pulse proteins. [ABSTRACT FROM AUTHOR]

ABSTRACT Plant‐based proteins continue to gain popularity as a sustainable alternative to animal proteins due to their nutritional, functional and health benefits. Dry and wet fractionation methods are increasingly being used for the production of value‐added pulse protein ingredients. The objective of this study was to compare the nutritional properties, protein quality, physicochemical properties and secondary structure of Australian faba bean and yellow pea protein concentrates and protein isolates obtained by dry and wet fractionation. Amino acid scores highlighted that faba bean and yellow pea protein isolates and concentrates were deficient in the sulphur‐containing amino acids, methionine and cysteine and tryptophan. Faba bean (63.7%) and yellow pea protein (63.0%) isolates had higher in vitro protein digestibility‐corrected amino acid scores compared to the protein concentrates, being 50.7% and 54.4%, respectively. Fourier‐transform infrared spectroscopy revealed different secondary structures between protein concentrates and isolates, especially for the amide I region. Faba bean and yellow pea protein concentrates had higher protein solubility (46.2% and 50.1%, respectively) and higher foaming capacity (65% and 59%, respectively) compared to the protein isolates. Water‐holding capacity was higher for faba bean and yellow pea protein isolates, being 4.3% and 4.0 g/g, respectively. These findings demonstrate that faba bean and yellow pea protein concentrates and isolates have unique functional properties that can be exploited for use in a diverse range of new and existing food applications.

ABSTRACT: In this study, we aimed to detect the physicochemical properties of distilled products (residue and distillate) obtained from anhydrous milk fat (AMF) and its dry fractionation products (liquid and solid fractions at 25°C [25 L and 25 S]). The results showed that the saturated fatty acids and low- and medium molecular–weight triglycerides were easily accumulated in the distillate, and the percentage of unsaturated fatty acid and high molecular–weight triglycerides in the residue were higher, and these components in 25 S and 25 L were influenced more significantly than those in the AMF. In addition, the distillate had larger melting ranges in comparison with the distilled substrate, while the melting ranges of residue was smaller. The triglycerides were presented as the mixture crystal forms (α, βʹ, and β crystal) in 25 S, AMF, and their distilling products, and it was transformed gradually to a single form as the increasing of distilling temperature. Moreover, the accumulated pattern of triglycerides was double chain length in 25 S, AMF, and their distilling products. These results provide a new approach to obtain the milk fat fractions with different properties, and the findings of this study enrich the theoretical basis of milk fat separation in practical production.

为开发代可可脂系列产品，介绍了采用油盘冷房结晶-高压膜压滤机过滤的精炼棕榈仁油干法分提生产棕榈仁硬脂工艺。对该工艺操作控制要点进行了说明，并对生产中的一些问题进行了讨论，将该工艺制备的棕榈仁硬脂及其氢化硬脂与天然可可脂和商业氢化棕榈仁硬脂代可可脂产品质量进行了对比。原料油主要质量指标为酸值(KOH)≤0.3 mg/g、碘值(I)16~19 g/100 g、熔点25~28 ℃和固体脂肪含量(25 ℃)≥18%。适合的工艺条件为预冷温度29~30 ℃，预冷时间3 h，冷房温度17~19 ℃，冷房结晶时间6~8 h，油结晶温度25~27 ℃，过滤压力0~0.3 MPa、挤压压力1.6~1.8 MPa。产品主要质量指标为酸值(KOH)≤0.3 mg/g、碘值(I)5.6~7.5 g/100 g、熔点30~34 ℃、固体脂肪含量(30 ℃) 34%~44%。采用该工艺所得棕榈仁硬脂的熔点和固体脂肪含量与天然可可脂相当，氢化后产品在25~30 ℃的固体脂肪含量高于商业氢化棕榈仁硬脂代可可脂。 In order to develop cocoa butter substitute series products,the process of dry fractionation of refined palm kernel oil using oil pan-cold room crystallization and high pressure membrane filter pressing to produce palm kernel stearin products was introduced. The operational control points of the process were described, and some problems in production were discussed. The quality of palm kernel stearin and its hydrogenated stearin prepared by the process was compared with that of natural cocoa butter and commercial hydrogenated palm kernel stearin cocoa butter substitute products.The main quality indicators of refined palm kernel oil were as follows: acid value≤0.3 mgKOH/g,iodine value 16-19 gI/100 g,melting point 25-28 ℃ and solid fat content(25 ℃)≥18%. The suitable process conditions were obtained as follows: precooling temperature 29-30 ℃，precooling time 3 h，cold room temperature 17-19 ℃，cold room crystallization time 6-8 h,oil crystallization temperature 25-27 ℃，filtration pressure 0-0.3 MPa and pressing pressure 1.6-1.8 MPa.The main quality indicators of product were as follows: acid value≤0.3 mgKOH/g,iodine value 5.6-7.5 gI/100 g,melting point 30-34 ℃ and solid fat content (30 ℃)34%-44%. The melting point and solid fat content of palm kernel stearin obtained by the process were comparable to those of natural cocoa butter, and the solid fat content of its hydrogenated product was higher than that of commercial palm kernel stearin cocoa butter substitute at 25-30 ℃.

Dry fractionation is low in energy and water use and thus a sustainable option to obtain protein-rich ingredients. Air-classification is used to remove starch from legumes, and electrostatic separation can be used to remove fibres from other starting materials like oilseeds. Flour from oil-rich crops needs to be de-oiled to facilitate dry fractionation, which involves the use of organic solvents or mechanical pressing and might affect the ingredient functionality. This research evaluated if the functionality of soy and lupin is affected by solvent de-oiling and electrostatic separation. Industrially toasted soy and lupin flour contained native protein, which was preserved upon electrostatic separation, de-oiling with hexane and de-oiling with acetone, but ethanol de-oiling resulted in protein denaturation. De-oiling with ethanol or hexane is preferred over de-oiling with acetone based on the flavour profile after de-oiling. The use of different solvents affected the solubility to a different extent and electrostatic separation resulted in a similar or higher solubility of the ingredients (22–49 %), dependent on the solvent, crop and pH condition used. Overall, electrostatic separation resulted in protein-enriched ingredients (43 %DM - 67 %DM Nfactor=5.7) that show potential for application as stabilizers in emulsion-based systems like dressings or frozen foam-based systems like ice-cream.

The effect of using oat protein concentrates from different sources on the techno/functional properties of pea protein high-moisture extrudates (HME) have been investigated. The oat protein fractions were commercially produced by wet milling (OP) or produced by dry fractionation (OA) in our pilot plant facilities. The texture cutting force of HME was significantly increased by the inclusion of OP and had higher anisotropy, while addition of OA did not influence the texture. Addition of both oat sources to the pea mixture led to higher water and oil binding ability on both initial dry ingredients and extrudates. The color of the meat analogues was significantly affected by the type of oat added. CLSM image analysis of the extrudates showed that the type of oat used influenced fiber alignment and apparent porosity of the protein network. Post-extrusion treatment with water at 80 °C/20 min of the extrudates significantly reduced the cutting strength of the meat analogues and significantly caused a shift toward a lighter color. The reduction of texture strength of extrudates with OP rendered it similar to cooked chicken samples, while extrudates with OA showed a more resilient fiber strength to the hot water treatment. [ABSTRACT FROM AUTHOR]

The market for plant proteins is expanding rapidly as the negative impacts of animal agriculture on the environment and resources become more evident. Plant proteins offer competitive advantages in production costs, energy requirements, and sustainability. Conventional plant‐protein extraction is water and chemical‐intensive, posing environmental concerns. Dry fractionation is an energy‐efficient and environmentally friendly process for protein separation, preserving protein's native functionality. Cereals and pulses are excellent sources of plant proteins as they are widely grown worldwide. This paper provides a comprehensive review of the dry fractionation process utilized for different seeds to obtain protein‐rich fractions with high purity and functionality. Pretreatments, such as dehulling and defatting, are known to enhance the protein separation efficiency. Factors, such as milling speed, mill classifier speed, feed rate, seed type, and hardness, were crucial for obtaining parent flour of desired particle size distribution during milling. The air classification or electrostatic separation settings are crucial in determining the quality of the separated protein. The cut point in air classification is targeted based on the starch granule size of the seed material. Optimization of these operations, applied to different pulses and seeds, led to higher yields of proteins with higher purity. Dual techniques, such as air classification and electrostatic separation, enhance protein purity. The yield of the protein concentrates can be increased by recycling the coarse fractions. Further research is necessary to improve the quality, purity, and yield of protein concentrates to enable more efficient use of plant proteins to meet global protein demands. [ABSTRACT FROM AUTHOR]

In this study, we aimed to detect the physicochemical properties of distilled products (residue and distillate) obtained from anhydrous milk fat (AMF) and its dry fractionation products (liquid and solid fractions at 25°C [25 L and 25 S]). The results showed that the saturated fatty acids and low- and medium molecular–weight triglycerides were easily accumulated in the distillate, and the percentage of unsaturated fatty acid and high molecular–weight triglycerides in the residue were higher, and these components in 25 S and 25 L were influenced more significantly than those in the AMF. In addition, the distillate had larger melting ranges in comparison with the distilled substrate, while the melting ranges of residue was smaller. The triglycerides were presented as the mixture crystal forms (α, βʹ, and β crystal) in 25 S, AMF, and their distilling products, and it was transformed gradually to a single form as the increasing of distilling temperature. Moreover, the accumulated pattern of triglycerides was double chain length in 25 S, AMF, and their distilling products. These results provide a new approach to obtain the milk fat fractions with different properties, and the findings of this study enrich the theoretical basis of milk fat separation in practical production. [ABSTRACT FROM AUTHOR]

The seed oil of Carapa guianensis, known as crabwood oil (CWO), is distinguished for its medicinal and cosmetics applications, attributed to its bioactive components and lipid profile. CWO and its dry and solvent fractionation were studied, with a focus on physicochemical functionality and the partitioning of known bioactive compounds, such as limonoids and sterols. Important bioactive components, including limonoids and sterols, were partitioned depending on the fractionation method; in particular, there is a direct dependence on solvent polarity. There was a very strong solid fraction yield–solvent polarity with a high linear slope of −121.3%. The partitioning of the lipids is significant enough to drive measurable and predictable changes in the physical properties. Palmitic (P: C16:0) and oleic (O: C18:1) fatty acids account for about 60% of the total fatty acid composition of the TAGs of CWO and its fractions. The most abundant limonoid is methyl angolensate (from 28 to 39%), followed by Trichilin A (from 13% to 22%). Gedunin and Andirobin were more abundant in the liquid fractions, whereas Carapanolides (less than 1.3%) were more present in the olein fractions. The crystallization and melting temperatures of the solid fractions were up to 26 °C, compared to 11°C for CWO, and were particularly strongly correlated to the polarity of the solvents. The SFC profile indicated semi-solid fats, with the solid fractions showing up to 19% at 18 °C, twice the SFC in CWO. The fractions demonstrated a wide range of distinguishable microstructures. The shapes include well-organized spherulites and needle-like and rod-like crystals with sizes varying from 5 to 250 µ, suggesting that they are likely to have different flow characteristics and feel to the skin and mouth. There is a potential to make unique compositions with significantly different properties, with antimicrobial and antifungal efficacy due to the bioactive components of CWO through fractionation, using polarity as a predictive tool. [ABSTRACT FROM AUTHOR]

The roller milling of sorghum and quinoa seeds into flour fractions (coarse, middle, and fine) was investigated, chemically analysed, and applied in the baking of gluten-free sourdough bread. The gap settings were adjusted to 0, 5, 8, and 10 for quinoa, and 3, 5, and 7 for sorghum. The fine fractions reached values of up to about 41% (gap 8) for quinoa and around 20% for sorghum (gap 5). SEM pictographs illustrated the clear separation of each fraction with the chemical analysis showing high contents of protein, TDF (total dietary fibre), and IDF (insoluble dietary fibre) in the coarse fraction. Up to 77% starch content was obtained in the fine fraction with significant amounts of SDF (soluble dietary fibre), which has good health benefits. Increasing the dough moisture up to 90% helped in decreasing the bread crumb firmness, while low Avrami parameters and RVA pasting behaviour indicated a slow bread-staling rate for both sourdough breads. [ABSTRACT FROM AUTHOR]

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The demand of plant-based protein ingredients (PBPIs) in the food sector has strongly increased over recent years. These ingredients are produced under a wide range of technological processes that impact their final characteristics. This work aimed to evaluate acrylamide contamination in a range of PBPIs produced with different technologies and classified into four categories i.e., flours, dry-fractionated proteins, wet-extracted proteins, and texturized vegetable proteins. The results highlighted a remarkable variability in the acrylamide contamination in all the classes under investigation, with the flours showing the lowest mean acrylamide content (280 µg kg−1) compared with the wet-extracted proteins that showed the highest (451 µg kg−1). These differences could likely be associated with the different processing technologies used to obtain the protein ingredients. These findings suggest the need to monitor acrylamide formation during the processing of PBPIs and, consequently, to study mitigation strategies when necessary. [ABSTRACT FROM AUTHOR]

Texturized proteins are the main ingredients of meat analogues. This paper evaluated the amino acid and the fatty acid compositions of texturized proteins produced by pea isolates, soy isolates, or dry-fractionated pea proteins, all combined with oat proteins. The nutritional composition was significantly affected by the protein sources. All the texturized proteins had a balanced amino acid profile, complying with the recommendations by FAO/WHO, except for the sulfur amino acids. The fatty acid profile showed the predominance of the polyunsaturated fraction, which was the highest in the dry-fractionated pea mixes. The trans-isomers’ content was lower than 0.5%. [ABSTRACT FROM AUTHOR]

Side streams from milling result in significant food wastage. While highly nutritious, their harmful elements raise concerns. To repurpose these side streams safely, this study designed a dry fractionation technique for anthocyanin-rich purple bread wheat. Four fractions - from inner to outer layers: flour, middlings, shorts and bran – alongside whole-wheat flour were obtained and examined by microstructure, antioxidant activity, anthocyanin profiles, and essential and harmful minerals. Across the four investigated cultivars, both anthocyanin content and antioxidant capacity increased from inner to outer layers. In comparison to flour, cyanidin-3-glucoside concentrations in middlings, shorts and bran were 2–5 times, 3–9 times, and 6–19 times, respectively. Concentrations of Cr, Ni, Sr and Ba progressively increased from inner to outer layers, Pb and Se exhibited uniform distribution, while Al was more concentrated in inner layers. These findings indicate that the fractionation technique is effective in deriving valuable ingredients from underexploited side streams, especially bran. [Display omitted] • Purple whole wheat flour was partitioned into fractions with distinct components. • Particle-specific properties were first linked to whole wheat flour fractionation. • Fractions were examined by trace elements, antioxidants and anthocyanins profiles. • Purple bread wheat bran was rich in anthocyanin, while high in Cr, Ni, Sr and Ba. • This study provides useful information for upcycling purple wheat side streams. [ABSTRACT FROM AUTHOR]

Protein aggregates are known to enhance foam stability by either increasing the thin film viscosity or by blocking the lamellae of a foam. In this study, we produced a mung bean protein colloids mixture (MPCM) by heating protein coacervates that were formed by liquid-liquid phase separation. The functionality of MPCM was compared to a mildly purified mung bean protein extract (MIL). The MPCM showed extraordinary foaming properties, much better than MIL, with foamability of 324 % and a half-life time of 400 min. This work focused on elucidating the exact interface and foam stabilising mechanism of the MPCM by separating the colloids (COL) from the supernatant/continuous phase of the MPCM (SUP). Their interfacial properties were studied by performing surface dilatational rheology and microstructure analysis. Finally, foaming properties, such as foamability, foam stability, and air bubble size, were studied. It was found that the highest foam capacity was observed for the SUP fraction by generating stiffer interfaces. This fraction also contributed to the high foam stability of the MPCM. The COL fraction was found to form a viscoelastic thin film between air bubbles, thereby decreasing the drainage rate of the foam. In brief, SUP and COL fractions co-operate in the formation of highly stable MPCM foam, leading to a promising plant-derived candidate for producing stable foams in food products. [Display omitted] • Protein colloid mixture had 8x higher foam stability than a protein concentrate. • The mixture was separated into non-aggregated proteins and colloids. • The non-aggregated proteins form and stabilize the air-water interface. • The colloids further increase foam stability by pinning in the thin films. • The non-aggregated proteins and colloids show synergy in foam stabilisation. [ABSTRACT FROM AUTHOR]

In this study, gels were successfully prepared at room temperature from mixtures of dry fractionated faba bean protein concentrate (FPC) and λ-carrageenan (λ-CGN), through acidification with glucono-δ-lactone (GDL). At neutral pH, the mixtures were shear thinning liquids, although the shear viscosity increased dramatically with λ-CGN addition. After adding GDL, the gelling kinetics were followed through small amplitude oscillatory rheology for 19 hours, at which point all gels had reached a gel modulus plateau. Elastic moduli for the prepared gels were in the range of 1500 – 4500 Pa, dependent on FPC:λ-CGN ratio and concentrations, and final pH (3.5 – 4). Rheological data further indicated the gels had properties typical of aggregated particle gels, e.g., low yield strains (∼1%). All gels showed some syneresis upon centrifugation (2000g), with the least amount of syneresis (15 – 20%) at the highest λ-CGN concentrations (1.5 – 2%). FPC is a good emulsifier, and gelled emulsions were successfully prepared. Inclusion of emulsion droplets had significant impact on the gel network, with ∼40% and ∼60% increased gel storage modulus at 20% and 30% oil, respectively. Preparing similar formulations using a more extensively processed commercial faba bean protein isolate was also attempted, but this resulted in poor gels with very high syneresis. This indicates that dry fractionation methods may be beneficial to preserve native protein functionality.

Macauba palm fruits (Acrocomia aculeata and Acrocomia totai) are emerging as sources of high-quality oils from their pulp and kernels. The protein-rich macauba kernel meal (MKM) left after oil extraction remains undervalued, mainly due to the lack of suitable deoiling parameters and integrated protein recovery methods. Therefore, the present study aimed to produce protein concentrates from MKM using sieve fractionation. The deoiling parameters, comprising pressing, milling, and solvent extraction, were improved in terms of MKM functionality. The combination of hydraulic pressing, milling to 1 mm, and the hexane extraction of A. aculeata kernels resulted in MKM with the highest protein solubility (77.1%), emulsifying activity index (181 m2/g protein), and emulsion stability (149 min). After sieve fractionation (cut size of 62 µm), this meal yielded a protein concentrate with a protein content of 65.6%, representing a 74.1% protein enrichment compared to the initial MKM. This protein concentrate showed a reduced gelling concentration from 8 to 6%, and an increased emulsion stability from 149 to 345 min, in comparison to the MKM before sieving. Therefore, sieve fractionation after improved deoiling allows for the simple, cheap, and environmentally friendly recovery of MKM proteins, highlighting the potential of macauba kernels as a new source of protein. [ABSTRACT FROM AUTHOR]

The roller milling of sorghum and quinoa seeds into flour fractions (coarse, middle, and fine) was investigated, chemically analysed, and applied in the baking of gluten-free sourdough bread. The gap settings were adjusted to 0, 5, 8, and 10 for quinoa, and 3, 5, and 7 for sorghum. The fine fractions reached values of up to about 41% (gap 8) for quinoa and around 20% for sorghum (gap 5). SEM pictographs illustrated the clear separation of each fraction with the chemical analysis showing high contents of protein, TDF (total dietary fibre), and IDF (insoluble dietary fibre) in the coarse fraction. Up to 77% starch content was obtained in the fine fraction with significant amounts of SDF (soluble dietary fibre), which has good health benefits. Increasing the dough moisture up to 90% helped in decreasing the bread crumb firmness, while low Avrami parameters and RVA pasting behaviour indicated a slow bread-staling rate for both sourdough breads.

Dry fractionation represents a significant technique for separation of diverse fractions from beef tallow. The objective of this study was to undertake a systematic investigation of alterations in physicochemical properties, crystallization behavior, thermal properties, and flavor compounds that occur during the beef tallow dry fractionation process. The solid component yielded at 40, 30, and 15 °C were 44.88%, 33.72%, and 13.04% respectively, with an 8.36% liquid content at 15 °C, which was consistent with the characteristics of saturated fatty acids content. The β – β' transformation in the dry fractionation process was clearly revealed by X-ray diffraction. Differential scanning calorimetry curves exhibited alterations in exothermic and endothermic peak, as well as enthalpy. Electronic nose identified short-chain compounds, aldehydes, ketones, and nitrogen-containing substances as flavor compounds. Volatile compounds were quantified using HS-SPME-GC–MS. Overall, dry fractionation produces beef tallow fractionated compounds with diverse physicochemical properties and aromatic-active substances, thereby expanding its potential utilization. [Display omitted] • Beef tallow solid fraction content was 44.88% at 40 °C in dry fractionation. • Crystallization form of beef tallow fractionated components transformed from β'to β. • Dry fractionation redistributes flavor substances in beef tallow fractions. [ABSTRACT FROM AUTHOR]

Abstract Faba bean (Vicia faba L.) has attracted increasing interest as a high source of proteins for human nutrition. However, the application of faba bean proteins is still limited due to their low functional properties. Several processing technologies were used to enhance these features starting with the selection of the appropriate pretreatments to favorize protein extractability and to ensure their safety by removing/degrading the antinutritional factors; extraction methods (dry fractionation or wet extraction) and posttreatments to produce multifunctional protein ingredients. In this frame, this review aims to provide a better understanding of the production chain of faba proteins and discuss the impact of processing on protein characteristics based on a recent critical compilation of scientific literature. The different processing applied to faba proteins impacted different degrees of nutritional, functional, sensory, and biological properties. Depending on the final food product, a combination of technologies can be designed to meet specific properties. It must be kept in mind that besides quality, price, sustainability, and scaling up feasibility are relevant factors to consider in the selection of processing.

Wheat's sub-aleurone is rich in gluten but mainly ends up in the miller's bran fraction during milling. Here, the goal was to investigate dry processing to fractionate miller's bran into a functional fraction enriched in sub-aleurone gluten proteins and hence gain fundamental insight into the behaviour of miller's bran and sub-aleurone during dry processing. Impact milling and sieving of miller's bran yielded a sub-aleurone-enriched fraction (27.4% mass yield, 22.4% protein, 63.2% starch) and starchy endosperm-poor fraction enriched in dietary fibre (62.6% mass yield; 27.4% arabinoxylan). The ash and phytate contents of the sub-aleurone-enriched fraction are higher than those of the corresponding flour because of (limited) aleurone cell opening during the impact milling. Subsequent pin disc milling, and air classification of the sub-aleurone-enriched fraction resulted in a sub-aleurone gluten-enriched fraction. This fraction had a protein content of 31.4%, an absolute gluten content of 24.5% and lower arabinoxylan content per unit protein than flour. The production of a sub-aleurone-enriched fraction through impact milling and sieving of miller's bran presents an opportunity to increase the flour yield in industrial mills. Additionally, the sub-aleurone gluten-enriched fraction offers a promising alternative to commercial gluten. Nowadays, commercial gluten is manufactured through energy-intensive wet processing methods. Furthermore, also the starchy endosperm-poor fraction could serve as an ingredient enriched in dietary fibre. In conclusion, this study contributes to increasing resource efficiency in the wheat manufacturing industry by repurposing a by-product of wheat milling. [Display omitted] • Impact milling and sieving miller's bran generated a sub-aleurone-rich fraction. • Air classifying the sub-aleurone-rich fraction yielded a protein-rich fraction. • The protein-rich fraction (31.4% dw) had a relative gluten content of 78.0%. • The protein-rich fraction had a lower AX content per unit protein than flour. • Aleurone cell opening led to proportionally higher mineral and phytate contents. [ABSTRACT FROM AUTHOR]

For holistic and concise decision support, it is essential to assess the sustainability of pea protein production pathways from the technical, economic, and environmental perspectives. Although regarded as the most sustainable protein extraction process, sustainability assessment of different dry fractionation pathways has not yet been carried out. To address this limitation, this study carried out a comparative techno-eco-environmental assessment of three different dry fractionation scenarios, a baseline, and two pathways with upstream pre-treatment methods of Radio Frequency (RF) treatment and Infrared Radiation (IR) treatment. Process Separation Efficiency (PSE), Life Cycle Assessment (LCA), and Techno-economic Assessment (TEA) were performed. Findings from the study showed that the RF-treated and IR-treated pea seeds produce higher yields of protein concentrates with higher protein content, as compared to the baseline. However, the higher protein separation efficiency could not comparatively offset the capital costs, processing costs, and higher energy demand associated, causing it to be outperformed by the baseline, in the economic and environmental dimensions. Although the IR treatment pathway performed better than RF treatment environmentally, it performed the least at the economic criteria. Overall, performance levels carried out using economic and protein quality value improvement for eco-efficiency assessment showed that it is very salient to consider all these three criteria integratively when assessing the sustainability performance of protein extraction pathways to identify trade-offs amongst the different dimensions. Moreover, competitive advantage played a key role in the eco-efficiency performance levels. We therefore recommend that further studies to be conducted including the product techno-functionality for a broader and more holistic perspective. [ABSTRACT FROM AUTHOR]

Medium-chain fatty acids (MCFA) are associated with various health benefits, such as enhanced insulin sensitivity and reduced appetite. The study explored the potential of combining dry or solvent fractionation with short-path distillation (SPD) to obtain milk fat (MF) fractions enriched in MCFA. By using only SPD, a 2-fold increase in MCFA and an 18-fold increase in α-tocopherol in distillates was obtained compared to native MF. The distillate has a lower melting temperature than does MF. Pre-fractionation processes before SPD did not lead to an additional increase in MCFA. The study demonstrates the potential of SPD to produce MF fraction (distillate) with significant enrichment in MCFA, differed thermal behavior, and increased α-tocopherol content while keeping the FA composition and thermal properties of the remaining fraction (retentate) similar to MF as only 10% of the milk fat have been removed. • Article highlights. • SPD efficiently produces milk fat fraction enriched in SCFA, MCFA, and vitamin E. • Combining dry and solvent fractionation yields no further enrichment in MCFA. • Fractionation and SPD significantly impact MF's thermal behavior. • Distillate fraction's thermal behavior was unchanged by combining SPD and fractionation. [ABSTRACT FROM AUTHOR]

The demand of plant-based protein ingredients (PBPIs) in the food sector has strongly increased over recent years. These ingredients are produced under a wide range of technological processes that impact their final characteristics. This work aimed to evaluate acrylamide contamination in a range of PBPIs produced with different technologies and classified into four categories i.e., flours, dry-fractionated proteins, wet-extracted proteins, and texturized vegetable proteins. The results highlighted a remarkable variability in the acrylamide contamination in all the classes under investigation, with the flours showing the lowest mean acrylamide content (280 µg kg−1) compared with the wet-extracted proteins that showed the highest (451 µg kg−1). These differences could likely be associated with the different processing technologies used to obtain the protein ingredients. These findings suggest the need to monitor acrylamide formation during the processing of PBPIs and, consequently, to study mitigation strategies when necessary.

Background and objectives: Legume proteins, such as those from dried beans, are extracted by methods that can be divided into aqueous or dry fractionation processes. Several techniques have been studied to improve protein extraction in legumes and their functional properties. This article provides relevant information on available extraction methods, their advantages and disadvantages, and the functionality and application of dried bean protein in the manufacture of food products. Findings: It is possible to obtain yields of up to 93% in dry bean protein extraction by the aqueous fractionation method, resulting in concentrates with a protein content above 70%. The combination of other treatments (thermal or not), applied before or after extraction, can improve the extraction yield and the functional properties of proteins, respectively. Dry fractionation allows yields of up to 30%, which can be improved with electrostatic separation. Bean proteins have equal or superior performance to soybeans in terms of emulsifying properties, high hydrophobicity, and foaming. Conclusions: Dry fractionation is a more sustainable method of protein extraction, as it uses few resources and preserves the native properties of proteins. Aqueous fractionation guarantees a higher protein yield. Dried beans are a raw material with enormous potential for protein extraction and application of its protein in the manufacture of vegetable‐based food products with added value and high nutritional and health benefits, such as vegetable meats, for example, which are part of the trend of this decade. Significance and novelty: This review provides insights into the different bean protein extraction methods and their combinations and how the functional properties can be influenced by them, providing the reader with an available resource to select the most appropriate extraction technique(s) for its application in food. [ABSTRACT FROM AUTHOR]

This review aims to provide an updated overview of the effects of protein extraction/recovery on antinutritional factors (ANFs) in plant protein ingredients, such as protein-rich fractions, protein concentrates, and isolates. ANFs mainly include lectins, trypsin inhibitors, phytic acid, phenolic compounds, oxalates, saponins, tannins, and cyanogenic glycosides. The current technologies used to recover proteins (e.g., wet extraction, dry fractionation) and novel technologies (e.g., membrane processing) are included in this review. The mechanisms involved during protein extraction/recovery that may enhance or decrease the ANF content in plant protein ingredients are discussed. However, studies on the effects of protein extraction/recovery on specific ANFs are still scarce, especially for novel technologies such as ultrasound- and microwave-assisted extraction and membrane processing. Although the negative effects of ANFs on protein digestibility and the overall absorption of plant proteins and other nutrients are a health concern, it is also important to highlight the potential positive effects of ANFs. This is particularly relevant given the rise of novel protein ingredients in the market and the potential presence or absence of these factors and their effects on consumers' health.

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Macauba palm fruits (Acrocomia aculeata and Acrocomia totai) are emerging as sources of high-quality oils from their pulp and kernels. The protein-rich macauba kernel meal (MKM) left after oil extraction remains undervalued, mainly due to the lack of suitable deoiling parameters and integrated protein recovery methods. Therefore, the present study aimed to produce protein concentrates from MKM using sieve fractionation. The deoiling parameters, comprising pressing, milling, and solvent extraction, were improved in terms of MKM functionality. The combination of hydraulic pressing, milling to 1 mm, and the hexane extraction of A. aculeata kernels resulted in MKM with the highest protein solubility (77.1%), emulsifying activity index (181 m2/g protein), and emulsion stability (149 min). After sieve fractionation (cut size of 62 µm), this meal yielded a protein concentrate with a protein content of 65.6%, representing a 74.1% protein enrichment compared to the initial MKM. This protein concentrate showed a reduced gelling concentration from 8 to 6%, and an increased emulsion stability from 149 to 345 min, in comparison to the MKM before sieving. Therefore, sieve fractionation after improved deoiling allows for the simple, cheap, and environmentally friendly recovery of MKM proteins, highlighting the potential of macauba kernels as a new source of protein.

Palm fatty acid distillate (PFAD) is a rich source of vitamin E. As compared to other vegetable oil, PFAD has higher tocotrienol (70–80%) over tocopherol content, which makes it a valuable source for vitamin E extraction. Current vitamin E extraction methods are not sustainable due to the intensive usage of chemical and high operational cost. Hence, the present study investigated for the first time using dry fractionation process as a green and economical pretreatment method for separating solid fraction (stearin) and liquid fraction (olein) in order to concentrate vitamin E from PFAD in olein fraction. We examined the dry fractionation conditions: crystallization ending temperature (36–44 °C), cooling rate (0.3 and 1.5°C min−1), stirring speed (20–125 rpm), and holding time (0–60 min) on the composition of unsaturated and saturated fatty acids as well as vitamin E content in liquid fraction (olein) and solid fraction (stearin) using gas chromatography and high performance liquid chromatography, respectively. In most of these conditions, vitamin E was ultimately higher in olein fraction as compared to stearin fraction, which is correlated with the high degree of unsaturation. Under a cooling rate of 0.3°C min−1, 90 rpm stirring speed, and ending crystallization of 38 °C, the highest vitamin E rich olein fraction was attained with 1479 ± 10.51 ppm in 50 g olein fraction as compared to 1366 ± 7.94 ppm in 500 g of unfractionated PFAD. [ABSTRACT FROM AUTHOR]

This study explored pilot scale air classification of flours from two barley varieties: CDC Austenson (hulled) and CDC Valdres (hull-less) for the production of protein enriched food ingredients. The objective was to understand the effect of repeat milling and air classification cycles on the shift of proteins and other components including starch, β-glucan, fiber and ash. Protein enrichment was achieved for both varieties, with 2.13 and 1.75 times increase in protein content for CDC Austenson and CDC Valdres, respectively, after the first fractionation cycle. Repeat cycles led to further protein separation for both varieties, resulting in an effective protein separation efficiency of 47–52% w/w towards the fine fractions. The fine fractions were also enriched with fat and ash. Whereas, the coarse fractions were enriched in total, soluble and insoluble dietary fibers as well as β-glucan. Starch distribution varied between varieties, with CDC Austenson showing a shift towards coarse fractions, while towards fine fraction for CDC Valdres due to its smaller granule size. This study established a pilot scale process for fractionation of barley. The compositional data of these fractions will aid the development and use of barley as a food ingredient in foods including snacks (starch-rich) and meat alternatives (protein-rich). [Display omitted] • Pilot scale fractionation of barley enriched its protein by at least 1.75 times. • Repeated fractionation led to ∼50% protein separation efficiency in fine fractions. • Fine fractions had more protein, fat, ash; coarse ones had more fibers, β-glucan. • A scalable barley fractionation process was established for various food uses. [ABSTRACT FROM AUTHOR]

Sunflower meal, a by-product of oil extraction from sunflower seeds, is an important protein source in domestic as well as European feed industry. There is a common interest for the proper utilization of sunflower meal and for the development of an effective fractionation process in order to obtain a nutritionally improved sunflower meal. This paper proposes and compares two dry fractionation processes for the improvement of sunflower meal protein content on a laboratory scale. The first phase of both processes included two step milling using a hammer and roller mill. In the second phase, the ground sunflower meal was fractionated by sieving or by air classification. Results indicated that the implementation of any of the suggested processes improved protein content of the starting sunflower meal to a level sufficient to categorize it as "high-protein" according to current national regulation on animal feed quality, with the fraction yields over 50%. For the air classification process the most promising result was achieved for air flow of 7 m3 /h (12.8% relative protein enrichment, 56.42% fraction yield). For the fractionation process with sieving as a separation step, when fractions smaller than 350 µm were conjoined, relative protein enrichment of 28.5% and fraction yield of 51.17% were achieved. The high protein content (48.81% on dry basis) of the joined fraction enables enough space for optimizing the protein content - fraction yield ratio of obtained sunflower meal. By applying sieves with larger aperture, it is possible to obtain higher yields of sunflower meal categorized as high-protein on account of a slight decrease in protein content, which gives this process a certain flexibility and potential for application on a larger scale.

Two-step dry fractionation was employed to prepare the liquefied sheep tail oil at the pilot scale. Sheep tail oil was separated into fat residuals, crude oil, stearin A, stearin B, olein A, and olein B. The extracted rates for crude oil, olein A, and olein B were 66.7, 45.9, and 35.0%, respectively. The ratios of saturated/unsaturated fats in the crude oil, olein A fractions, and olein B fractions were 0.62, 0.63, and 0.60, respectively. The olein B was liquid at ambient temperature and its melting point was 5.32 °C. The iodine values of stearin samples were significantly decreased compared to the crude oil samples (P < 0.05). For the stearin fractions, the polymorphic form was mainly β' form, and the solid fat content was significantly higher than the olein fractions (P < 0.05), which can be used to make the shortening product. [ABSTRACT FROM AUTHOR]

Coarse (CF) and Fine (FF) fractions were obtained by dry fractionation (air classification) of raw micronized flour (RM) of kabuli chickpea, green pea, yellow and red lentil. Pea showed the highest phytate content in RM and CF. Stachyose was the main oligosaccharide in lentils, exceeding 50 mg g−1, whereas raffinose (39.9 mg g−1) was abundant in chickpea. Antinutritional factors were significantly enriched in FF, whereas decreased in CF. Total-reflection X-ray fluorescence identified potassium as the main macronutrient in pulses. Ca was highly variable, ranging from 0.92 to 0.28 g kg−1 in pea and yellow lentil, respectively. A significant shift of minerals was observed in FF, but despite the highest phytate content, phytate:Zn ratio of lentils was lower than RM, indicating that Zn was enriched more than phytates. Yellow lentil and pea FF showed a protein content higher than 55 g 100g−1. Dry fractionation significantly affected the physicochemical properties, indicating different potential use of fractions.

• 87 wt% of urban parks and gardens green waste were converted into lignocellulosic fillers. • The branches-rich fraction displayed the best reinforcing properties. • Depending on the targeted mechanical performance, urban green waste could be sorted by dry fractionation. Urban parks and gardens green waste constitute a low-cost and highly available lignocellulosic-rich resource, that is currently treated in composting or anaerobic digestion processes. The present work investigated for the first time the potential of using urban green waste as raw resource for the production of lignocellulosic fillers by dry fractionation (combination of sorting and grinding processes). Five fractions of lignocellulosic fillers with controlled composition were produced: a branches-rich fraction, a grasses-rich fraction, a leaves-rich fraction, and two fractions constituted of a mixture of constituents. All the fractions were ground to reach an average median diameter around 100 μm. The reinforcing effect of each fraction was investigated and compared to that of the sample as a whole. Biocomposites based on a poly(3-hydroxybutyrate-co-3-hydroxyvalerate) as matrix were produced by melt extrusion, with filler contents up to 30 wt%. It was shown that the branches-rich fraction displayed the best reinforcing effect (e.g. stress at break of 37 ± 1 MPa for a filler content of 15 wt%, similar to that of the neat matrix) whereas the grasses-rich fraction slightly degraded the overall mechanical performance (e.g. stress at break of 33.5 ± 1.5 MPa for a filler content of 15 wt%). The dry fractionation and formulation steps could be thus adapted depending on the targeted application, e.g. by choosing to use the whole urban green waste resource, or to remove grasses, or to keep only branches. [ABSTRACT FROM AUTHOR]

Physical chemical properties of cupuassu fat were modified by dry fractionation. Stearin and olein fractions were obtained at 29, 26, and 24 °C. Polymorphic behavior of unfractionated cupuassu fat (UCF) and its fractions were studied in situ by small‐angle (SAXS) and wide‐angle (WAXS) X‐ray scattering using synchrotron light. Polymorphic transitions were followed in real time tempering samples with a thermal cycle. For UCF, the main polymorphic form crystallized under selected conditions was the β'2. α and β'1‐forms appeared in trace amounts. β2‐form was obtained after storage at 25 °C for 3 months. Stearins obtained at 26 (S‐26) and 24 °C (S‐24) showed a similar polymorphic behavior. However, S‐26 with improved physical properties might be more suitable for chocolate production or as a trans‐fat alternative than UCF. Stearin fraction obtained at 29 °C (S‐29) had a complex polymorphic behavior. The α‐form was the first polymorphic form detected followed by β'2‐form. There was a polymorphic transition from α to β'1‐form but no transition between β'‐forms. They were independent to each other showing fractionation in two different solid solutions. Increased contents of the triacylglycerols (TAG) SOA and SOB together with lower contents of SOO compared to UCF led to co‐crystallization because there was no complete compatibility among all TAG present in S‐29. β1‐form crystallized after storage forming crystals with a double‐layer arrangement and a characteristic morphology. This form could be useful for accelerating crystallization process in melted liquid systems. [ABSTRACT FROM AUTHOR]

Approximately 900 tonne of crude palm oil (CPO) underwent washing using 5 to 10% hot water (90 to 95?) at a palm oil mill. The aim of the CPO washing was to eliminate and/or reduce total chlorine content present in the conventional CPO, as it is known as the main precursor for the formation of 3-monochloropropane-1, 2-diol esters (3-MCPDE). By a simple hot water washing, more than 85% of the total chlorine was removed. However, washing did not have significant (p > 0.05) effect on other oil quality parameters such as the deterioration of bleachability index (DOBI), free fatty acid (FFA) content and diacylglycerol (DAG) content of the oil. The latter has been established as the main precursor for glycidyl esters (GE) formation. The treated CPO was then transported using tankers and further refined at a commercial refinery. Refining of washed CPO resulted in significantly (p < 0.05) lower formation of 3-MCPDE, but GE content remained slightly high. Post-treatment of refined oil significantly reduced the GE content (p < 0.05) to an acceptable level whilst almost maintaining the low 3-MCPDE level. The study has proven that water washing of CPO prior to refining and subsequent post-refining is so far the most effective way to produce good quality refined oil with considerably low 3-MCPDE and GE contents. Dry fractionation of refined palm oil showed these contaminants partitioned more into the liquid olein fraction compared to the stearin fraction. [ABSTRACT FROM AUTHOR]

The world's demand for animal protein is expected to double by 2050. The environmental and health concerns about its production and consumption have thus promoted the evaluation of alternative sources. Oilseed press cakes and meals represent a promising alternative, due to high levels of production globally, and because they are naturally rich in high quality protein. This review will provide information on the suitability of obtaining protein from the main oilseeds (soya, rapeseed/canola and sunflower). Topics covered will be chemical, protein and amino acid composition; patented and published protein extraction protocols, and the issue of antinutrients and protein digestibility. On average, crude protein percentages are soybean (32–43.6% DW) > rapeseed/canola (25–30% DW) > sunflower (10–27% DW). Soy and rape have well balanced amino acid composition, while sunflower is deficient in lysine. Rape contains high levels of antinutrients, also present in soybean. Aqueous extraction remains the protein-enrichment technique of choice in commercial processes, although the use of salt instead of acid or alkali has been a major improvement regarding the protein quality and environmental hazards. Nevertheless, the use of physical methodologies appears as a "green" and affordable option, adequate as well to preserve proteins quality. Despite its outstanding functional and nutritional properties, soy protein allergenicity remains the main barrier for consumption, and also for rape. Sunflower protein low allergenicity and absence of antinutrients forecasts increased use. Image 1 • Use of oil-containing cakes still a technological challenge in protein-enrichment. • Traditional aqueous extraction improved using salt instead of acid or alkali. • Physical methodologies emerge as green and mild technique. • Increased use of sunflower protein in food is expected. [ABSTRACT FROM AUTHOR]

In the present work, the physicochemical properties of soybean-based DAG (SDAG), especially the effects of dry fractionation on crystallisation properties, were investigated. The solid portion (SF) and liquid portion (LF) were obtained by dry fractionation of SDAG. The physicochemical properties of soybean oil, SDAG, LF, and SF were investigated, including the determination of acylglycerol composition, fatty acid (FA) composition, slip melting point (SMP), iodine value (IV), solid fat content (SFC), X-ray diffraction (XRD), and differential calorimetry (DSC). The DAG content of SF (44.79 ± 0.87%) was higher than SDAG (41.94 ± 1.28%) and LF (42.22 ± 0.29%). After fractionation, SF contained higher levels (p < 0.05) of saturated fatty acids (SAFA) and lower levels (p < 0.05) of unsaturated fatty acids (UFA) than LF and SDAG, which was in accordance with the differences in IV and SMP. The SFC of SF (0°C, 17.25 ± 0.65%; 20°C, 10.66 ± 0.28%; 40°C, 3.47 ± 0.14%) was significantly higher than those of LF and SDAG (p < 0.05). With respect to the crystal structures, it was demonstrated that SF contained more β' crystals than SDAG and LF and could be better used in shortening. Overall, the present work provides a theoretical basis for the industrial applications of SDAG and its fractions. [ABSTRACT FROM AUTHOR]

BACKGROUND: Air classification was used to fractionate canola meal (CM). The effect of combinations of air classification conditions, including rotor speed ranging from 300 to 1200 rpm, air stream rate from 700 to 860 cfpm, and secondary air from 0 to 30%, on particle size and nutritive composition was investigated. Response surface methodology was used to develop response surface equations to estimate these effects. RESULTS: Protein concentration increased in almost all the fine fractions. Effects of both secondary air and rotor speed of the air classifier were significant at P ≤ 0.1 and P ≤ 0.01, respectively. Almost all the fine fractions contained more oil. Rotor speed, air stream rate, and their interaction were significant at P ≤ 0.01. Both acid detergent fiber (ADF) and neutral detergent fiber (NDF) were shifted to the coarse fractions during the air classification. The rotor speed was significant for both ADF and NDF at P ≤ 0.01. CONCLUSIONS: Protein shifted to the fine fractions. The highest protein concentration in the fine CM fraction was estimated to be 404.2 g kg−1, demonstrating an enhancement of 10.7%. ADF and NDF shifted to the coarse CM fractions and were respectively estimated to be 294.8 and 332 g kg−1, which were increased by 52.7% and 43.7%. Oil shifted to the fine fractions. The highest concentration was predicted to be 59.7 g kg−1, increased by 45.6%. Fine or coarse fraction yields were estimated to be 35–50%, indicating that they are acceptable for an industrial manufacture. © 2019 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

The experiments reported in this study provided a more comprehensive insight into the effect of chemical composition on the crystallization behavior of milk fat (MF). MF was fractionated between 20 and 40 °C into nine fractions with different melting points and was first subjected to the heating step (L20, L30, L40, and S40) followed by the cooling phase (SS40, SL40, SS30, SL30, and LL40). Furthermore, the species of fatty acids (FAs) and triglycerides (TAGs) of the MF fractions were identified. The thermodynamics, crystallization behavior, and polymorphs were determined using differential scanning calorimetry, pulsed nuclear magnetic resonance, and X‐ray diffraction, respectively. The results indicated that L40 yielded the highest percentage (∼35% of the total MF) of all the fractions. Enthalpies of the melting and crystallization processes of solid fat content in this study were related to the different FA and TAG compositions of MF and its fractions. High melting fractions (HMFs) were enriched with long‐chain saturated fatty acids and tri‐saturated (S3) TAGs, and low melting fractions (LMFs) were enriched with short‐chain unsaturated FAs and tri‐unsaturated (U3) TAGs. Moreover, the various nucleation mechanisms of MF fractions were identified according to the Avrami equation. The polymorphic transformation from a β' form of double chain length structures to a β form of triple chain length occurred in the native MF and HMFs, whereas the LMFs displayed almost no crystals. Practical Application: This study represented the first time that nine fractions were obtained using MF fractionation via a heating step, followed by a cooling phase. Furthermore, the chemical composition of MF fractions was investigated. The results obtained from this study might be of specific value in understanding the functional properties of fat‐based dairy food in both storage conditions and real‐time applications. [ABSTRACT FROM AUTHOR]