Physical process for the deodorization and/or cholesterol reduct

Details Physical process for the deodorization and/or cholesterol reduct Physical process for the deodorization and/or cholesterol reduct

1989-02-13

1991-02-26

Cintins, Marianne

Food or edible material: processes, compositions, and products

Processes

Preparing or treating triglyceridic fat or oil, or processes...

426476, 426488, 426487, 426492, 426601, 260420, 260428, A23D 500, C11B 314

Patent

active

049960725

ABSTRACT:
Disclosed are physical processes for fats and oils, especially fish oils and dairy oils and fats, involving deodorization and/or cholesterol level reduction. Either freshly refined oils or stored oils that have oxidized (such as reverted fish oil) can be treated. When processing fish oil, the fish oil is preferably deaerated, mixed with steam, heated, flash vaporized, thin-film stripped with countercurrent steam, cooled (all steps being performed under vacuum), and then stored under oxygen free conditions. When processing dairy and various other oils and fats, certain of the above steps such as initial deaeration and final storage under oxygen free conditions may be eliminated. The process provides oils and fats from which all or a substantial portion of the free or non-esterified cholesterol has been removed and which, at least in the case of fish oils, are clean tasting.

REFERENCES:
patent: 2804427 (1957-08-01), Suriano
patent: 3198241 (1965-08-01), Baird
patent: 3393133 (1968-07-01), Baird
patent: 3409515 (1968-11-01), Baird et al.
patent: 3506696 (1970-04-01), Bakev et al.
patent: 3620283 (1971-11-01), Brown
patent: 4093540 (1978-06-01), Sen Gupta
Stansby, Fish Oils Their Chemistry, Technology, Stability, Nutritional Properties and Uses, 1967, pp. 216-220.

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