Natural edible oils are multi-component mixtures consisting of various triglycerides. The complex composition partially results in a very broad melting temperature range. Thus, they are unsuitable for different applications in food technology.

Further applications for such fats are possible by fractionating into components with smaller melting temperature ranges. Different fractions can be obtained from a single crude fat.

Fractionated fats & oils can be widely used in nutrition :

1.The low melting fraction of an edible fat can be used e.g. as an adequate substitute for conventional salad oils.
2. The higher melting fraction of an edible fat can be used e.g. for the production of margarine or shortening.
3. Certain special fats, such as deep frying oil, diet margarine, shortening or mayonnaise are preferably made from fat fractions.
4. The mid fraction can be used as substitutes for the expensive cocoa butter.