METHOD OF PREPARING FOOD LIQUID OIL

preparation of food liquid fats enriched with polyunsaturated fatty acids. SUBSTANCE: neutralization of industrial fat from sprat is carried out 1-4 times with 10-15% aqueous solution of sodium bicarbonate at temperatures from 85 to 100 C to acid number of not greater than 3 mg KOH per 1 g of oil. F...

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Bibliographische Detailangaben
Hauptverfasser:	ALESHKIN V.A, LUNEEV D.E, AFANAS'EV S.S, PAVEL'EVA L.G, ZHURAVLEV A.V, RUBAL'SKIJ O.V
Format:	Patent
Sprache:	eng ; rus
Schlagworte:	ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES CANDLES CHEMISTRY DETERGENTS ESSENTIAL OILS FATTY ACIDS THEREFROM FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY PERFUMES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRODUCING (PRESSING, EXTRACTION), REFINING AND PRESERVINGFATS, FATTY SUBSTANCES (e.g. LANOLIN), FATTY OILS AND WAXES,INCLUDING EXTRACTION FROM WASTE MATERIALS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	preparation of food liquid fats enriched with polyunsaturated fatty acids. SUBSTANCE: neutralization of industrial fat from sprat is carried out 1-4 times with 10-15% aqueous solution of sodium bicarbonate at temperatures from 85 to 100 C to acid number of not greater than 3 mg KOH per 1 g of oil. Filtration is carried out through layer of activated carbon of 1-5 cm high. Filtration of oil is carried out to attain peroxide number value of 6 Mmole of active oxygen per 1 kg of compound of food liquid oil. Invention makes it possible to prepare ecologically pure product which contains no harmful agents and has high biological activity. EFFECT: more efficient preparation method. 2 cl, 3 ex