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Extraction process of winterized fish oil

Published:

2022-11-04 11:18

(1) Dry fractionation is also called natural fractionation.

(2) Solvent fractionation.

(3) Surfactant fractionation is also called emulsion fractionation. Dry fractionation is the most common and commonly used fractionation technology. It means that the oil will be completely melted into liquid oil without adding any solvent, and the oil will be stirred at a low speed while slowly cooling to a certain temperature, so that the solid fat components in the oil will crystallize first, and then the solid and liquid phases will be separated. Solvent fractionation refers to the technology of separating the solid lipid crystals by dissolving the oil in a certain proportion with organic solvents (such as n-hexane, acetone, etc.) and then wintering. Although the effect of solvent fractionation is better than that of dry fractionation, it generally requires a lower wintering temperature than that of dry fractionation and consumes a large amount of organic solvents harmful to human health. Surfactant fractionation is to add a certain proportion of surfactant (such as sodium dodecyl sulfonate, etc.) and water or electrolyte (such as sodium chloride, magnesium sulfate, etc.) aqueous solution to emulsify and suspend the crystalline solid fat in the aqueous phase after the oil is winterized and crystallized in a dry way, so as to accelerate the separation efficiency of crystalline solid fat. The separating efficiency of surfactant is higher than that of dry method, which is suitable for large-scale production; However, many surfactants are not allowed to be used in edible oil processing, so their practical application is limited.

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