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What is winterization in winterized fish oil

Published:

2022-11-04 11:16

Winterization is to slowly stir the oil, control the cooling rate, and cool it to about 4-6 ℃ for about 24 hours, so that the solid fat can generate larger crystals and separate out. After filtration, the oil and solid fat are separated. After degumming, deacidification, decoloration and deodorization, a small amount of solid fat will precipitate in the form of flocculent in winter, affecting the appearance.

Winterization is a method of crystallization separation. It is a process of cooling oil to crystallize glycerides with high freezing point, so as to separate oil from solid fats.

Winterization is also a specific form of dry fractionation. For example, when preparing salad oil (winterized oil), such as cotton seed oil, the winterization process should be added.

The winterized oil is characterized by passing the freezing test, that is, it is not turbid after 5.5 hours at 0 ℃. The edible oil can remain transparent and mobile in the refrigerator after wintering. Cod liver oil can be kept clear in cold weather after winterization. The winterized paint oil can keep the film tough at low temperature.

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