Process for the production of a marine animal oil
AssigneeCentury Laboratories, Inc.
InventorsDavid Rubin, Elyiahu J. Rubin
Life of this patent
Estimating the term…
Abstract
Marine animal oil free of undesirable odor or taste is produced by treating a freshly killed marine animal with a peroxidase-inhibiting antioxidant, disaggregating the marine animal, separating the oil phase, mixing with a dilute aqueous acidic solution, removing the oil phase and adding antioxidant. Marine animal oil which has already turned rancid may be restored to a non-rancid state by mixing with a reducing antioxidant such as a thiodipropionate, separating out the fatty acids which have reacted with the antioxidant, preferably by column chromatography, and adding another antioxidant to prevent further peroxidation.
Claims27
A process for the production of storage-stable marine animal oil free of undesirable odor or taste wherein the marine animal is one in which substantially no peroxidation of the oil thereof occurs naturally in the living animal comprising:
- treating that portion of a freshly killed marine animal from which the oil is to be obtained with a first antioxidant having peroxidase inhibiting capacity;
- dissagregating said antioxidant treated portion to obtain an oil phase, an aqueous phase and a solid phase;
- removing the oil phase from the aqueous phase and the solid phase;
- mixing said oil phase with an aqueous acidic solution which is sufficiently dilute to avoid hydrolysis of triglycerides in the oil, in a manner effective to cause methylamines to dissolve in the aqueous phase which forms upon such mixing;
- removing the oil phase from the aqueous phase which forms during said mixing step;
- and
- adding a further antioxidant to the obtained oil phase.
A process for removing rancidity from marine animal oil containing substantial amounts of polyunsaturated fatty acids, comprising:
- mixing the marine animal oil with a first antioxidant having peroxide or epoxide group reduction capacity in a manner effective to cause reduction by said first antioxidant of peroxide or epoxide groups formed at the unsaturations of the fatty acids of the marine animal oil;
- separating the fatty acids having antioxidant-reduced groups from the non-oxidized fatty acids;
- and
- adding a second antioxidant to the non-oxidized fatty acids no later than immediately following said separating step, wherein said second antioxidant is one which exerts its antioxidant effect by preventing autoxidation of polyunsaturated fatty acids.
A process for the production of storage-stable marine animal oil free of undesirable odor or taste wherein the marine animal is one in which peroxidation of the oil thereof occurs naturally in the living animal comprising:
- treating that portion of a freshly killed marine animal from which the oil is to be obtained with a first antioxidant having peroxidase inhibiting capacity;
- dissagregating said antioxidant treated portion to obtain an oil phase, an aqueous phase and a solid phase;
- removing the oil phase from the aqueous phase and the solid phase;
- mixing the removed oil phase with a second antioxidant, said second antioxidant being one which exerts its antioxidant effect on polyunsaturated fatty acids by reducing peroxide or epoxide groups formed at the unsaturations thereof, in a manner effective to cause reduction of peroxide or epoxide groups in the removed oil phase by said second antioxidant;
- separating the fatty acids having antioxidant-reduced groups from the oil phase containing the non-oxidized fatty acids;
- mixing said oil phase with an aqueous acidic solution which is sufficiently dilute to avoid hydrolysis of triglycerides in the oil, in a manner effective to cause methylamines to dissolve in the aqueous phase which forms upon such mixing;
- removing the oil phase from the aqueous phase which forms during said mixing step;
- and
- adding a further antioxidant to the obtained oil phase.
Dependencies are inferred from the claim text.