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Simple high vacuum distillation equipment for deodorizing fish oil for human consumption

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Lipids

Abstract

A simple piece of glass equipment for deodorizing fish oil (sardine oil) by high vacuum distillation was designed and constructed. The equipment has a throughput of 450–500 ml/hr working at 140°C and at a constant pressure of 2×10−2 mm Hg. It reduces the peroxide value and the cholesterol content of the oil and improves the flavor without affecting the EPA and DHA content.

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Abbreviations

DHA:

docosahexaenoic acid

EPA:

eicosapentaenoic acid

GLC:

gas-liquid chromatography

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Authors and Affiliations

  1. Instituto de Nutricion y Tecnologia de los Alimentos, Universidad de Chile, Casilla 138-11, 11, Santiago, Chile

    E. Dinamarca, F. Garrido & A. Valenzuela

Authors
  1. E. Dinamarca
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  2. F. Garrido
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  3. A. Valenzuela
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Dinamarca, E., Garrido, F. & Valenzuela, A. Simple high vacuum distillation equipment for deodorizing fish oil for human consumption. Lipids 25, 170–171 (1990). https://doi.org/10.1007/BF02544333

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  • DOI: https://doi.org/10.1007/BF02544333

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