GB382060A - A method of improving the taste and smell of fish oils - Google Patents

A method of improving the taste and smell of fish oils

Info

Publication number
GB382060A
GB382060A GB29241/31A GB2924131A GB382060A GB 382060 A GB382060 A GB 382060A GB 29241/31 A GB29241/31 A GB 29241/31A GB 2924131 A GB2924131 A GB 2924131A GB 382060 A GB382060 A GB 382060A
Authority
GB
United Kingdom
Prior art keywords
oil
hydrogen
cod
liver
taste
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired
Application number
GB29241/31A
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
IG Farbenindustrie AG
Original Assignee
IG Farbenindustrie AG
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by IG Farbenindustrie AG filed Critical IG Farbenindustrie AG
Publication of GB382060A publication Critical patent/GB382060A/en
Expired legal-status Critical Current

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11C—FATTY ACIDS FROM FATS, OILS OR WAXES; CANDLES; FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS, OILS, OR FATTY ACIDS OBTAINED THEREFROM
    • C11C3/00—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom
    • C11C3/12—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom by hydrogenation
    • C11C3/123—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom by hydrogenation using catalysts based principally on nickel or derivates

Landscapes

  • Chemical & Material Sciences (AREA)
  • General Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Wood Science & Technology (AREA)
  • Organic Chemistry (AREA)
  • Fats And Perfumes (AREA)
  • Edible Oils And Fats (AREA)

Abstract

Cod-liver and other fish oils are improved in taste and odour without destruction of vitamins by treating with hydrogen in presence of a highly-active non-noble metal catalyst and at a temperature not exceeding 100 DEG C., not substantially more than 30 litres of hydrogen being absorbed per kg. of oil. The treatment may be in stages. The treated oil may be aromatized by adding oil of peppermint, star anise oil, or the like. For example, 500 gm. of steam-purified cod-liver oil is stirred in an autoclave at 40-50 DEG C. and under 10 atmospheres of hydrogen in presence of 1 per cent of highly active nickel; the oil is separated from the catalyst when 1,7 or 5,0 litres of hydrogen have been absorbed. The Specification as open to inspection under Sect. 91 (3) (a) is not limited as to the proportion of hydrogen, and describes the preparation of greasy, buttery, or even solid products by hydrogenating at temperatures not considerably exceeding 100 DEG C.; in an example the process proceeds until 70 litres of hydrogen are absorbed by 500 gm. of cod-liver oil. This subject matter does not appear in the Specification as accepted.ALSO:Cod-liver oil and other fish oils which have been improved in taste and odour without destruction of vitamines by limited hydrogenation at temperatures not above 100 DEG C. are aromatized by adding peppermint oil, star anise oil, or the like.
GB29241/31A 1930-10-21 1931-10-21 A method of improving the taste and smell of fish oils Expired GB382060A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE158252X 1930-10-21

Publications (1)

Publication Number Publication Date
GB382060A true GB382060A (en) 1932-10-20

Family

ID=5679370

Family Applications (1)

Application Number Title Priority Date Filing Date
GB29241/31A Expired GB382060A (en) 1930-10-21 1931-10-21 A method of improving the taste and smell of fish oils

Country Status (3)

Country Link
AT (1) AT135119B (en)
CH (1) CH158252A (en)
GB (1) GB382060A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0665287A2 (en) * 1994-01-27 1995-08-02 Snow Brand Milk Products Co., Ltd. Fish oil having decreased fish odor and a method for preparing the same

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0665287A2 (en) * 1994-01-27 1995-08-02 Snow Brand Milk Products Co., Ltd. Fish oil having decreased fish odor and a method for preparing the same
EP0665287A3 (en) * 1994-01-27 1996-04-24 Snow Brand Milk Products Co Ltd Fish oil having decreased fish odor and a method for preparing the same.

Also Published As

Publication number Publication date
CH158252A (en) 1932-11-15
AT135119B (en) 1933-10-25

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