Processing method for poultry oil

Abstract

The invention discloses a processing method for poultry oil. The method comprises: placing a crude poultry oil at a predetermined temperature for forming a mixture containing liquid-type oil and solid-type oil; and harvesting the liquid-type oil from the mixture at the predetermined temperature. The predetermined temperature is set between 13° C. and 17° C., and the tolerance for the temperature measurement is ±2° C. Accordingly, compared to the crude poultry oil, the processed poultry oil has a good commercial appearance without solid precipitation at room temperature. The obtained liquid-type oil (liquid glyceride fraction) has a fatty acid composition that is highly similar to an ideal dietary fatty acid ratio proposed by Hayes, where saturated fatty acids (S):monounsaturated fatty acids (M):polyunsaturated fatty acids (P)=1:1.5:1.

Dependencies are inferred from the claim text.