Fractionation of Fatty Acid Ethyl Esters

Several studies report uses of medium chain triacylglycerols (MCTs) and short (SCFA) and medium chain fatty acids (MCFA). Consuming these compounds provides a rapid source of energy that is readily digested and easily absorbed. MCT are used as a part of the fat blend for liquid diet formulas intended for patients with impaired digestion or diverse medical conditions requiring fluid restriction, such as AIDS, cystic fibrosis, postoperative cancer patients, multiple traumas, burn injury, respiratory distress, hepatic or renal disease. Classical processes such as distillation, urea complexation, low-temperature crystallization, or liquid-liquid extraction have been applied to fractionate numerous lipid samples from different sources. However, newer technologies, such as supercritical fluid extraction or short-path distillation are adequate to produce food-grade ingredients and offer advantages against conventional methods. Short-path distillation is a process based on evaporation of molecules into a substantially gas-free space vacuum. short-path distillation offers an alternative method to fractionate lipid samples into a heavy fraction (residue) and a light fraction (distillate) on the basis of volatility. The main objective of the present work by UGA food scientists was to obtain fractions enriched in short (SCFAEE) and medium chain (MCFAEE) fatty acid ethyl esters (FAEE). For this purpose, coconut oil and dairy fat were blended and a transesterification of this blend was performed in order to transform the triacylglycerols into their corresponding FAEE. A detailed study of fractionation conditions for FAEE was carried out using short-path distillation. Optimal fractionation of desired compounds was achieved.