PL69643B1 - - Google Patents
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- Publication number
- PL69643B1 PL69643B1 PL13914970A PL13914970A PL69643B1 PL 69643 B1 PL69643 B1 PL 69643B1 PL 13914970 A PL13914970 A PL 13914970A PL 13914970 A PL13914970 A PL 13914970A PL 69643 B1 PL69643 B1 PL 69643B1
- Authority
- PL
- Poland
- Prior art keywords
- oil
- yolks
- vitamin
- macerated
- sunflower
- Prior art date
Links
- 210000002969 egg yolk Anatomy 0.000 claims description 11
- 239000003921 oil Substances 0.000 claims description 11
- 235000019198 oils Nutrition 0.000 claims description 11
- 229940088594 vitamin Drugs 0.000 claims description 10
- 229930003231 vitamin Natural products 0.000 claims description 10
- 235000013343 vitamin Nutrition 0.000 claims description 10
- 239000011782 vitamin Substances 0.000 claims description 10
- KFZMGEQAYNKOFK-UHFFFAOYSA-N Isopropanol Chemical group CC(C)O KFZMGEQAYNKOFK-UHFFFAOYSA-N 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 7
- 150000003722 vitamin derivatives Chemical class 0.000 claims description 6
- 235000013345 egg yolk Nutrition 0.000 claims description 4
- 244000144977 poultry Species 0.000 claims description 4
- 235000019486 Sunflower oil Nutrition 0.000 claims description 3
- 239000005862 Whey Substances 0.000 claims description 3
- 102000007544 Whey Proteins Human genes 0.000 claims description 3
- 108010046377 Whey Proteins Proteins 0.000 claims description 3
- PEDCQBHIVMGVHV-UHFFFAOYSA-N glycerol group Chemical group OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 3
- 235000013336 milk Nutrition 0.000 claims description 3
- 239000008267 milk Substances 0.000 claims description 3
- 210000004080 milk Anatomy 0.000 claims description 3
- 239000002600 sunflower oil Substances 0.000 claims description 3
- 244000020551 Helianthus annuus Species 0.000 claims description 2
- 238000005119 centrifugation Methods 0.000 claims description 2
- 239000003549 soybean oil Substances 0.000 claims description 2
- 235000012424 soybean oil Nutrition 0.000 claims description 2
- 238000002803 maceration Methods 0.000 claims 1
- 239000002537 cosmetic Substances 0.000 description 4
- 239000002904 solvent Substances 0.000 description 3
- FERIUCNNQQJTOY-UHFFFAOYSA-N Butyric acid Chemical compound CCCC(O)=O FERIUCNNQQJTOY-UHFFFAOYSA-N 0.000 description 2
- 239000006000 Garlic extract Substances 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000020706 garlic extract Nutrition 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- CFWRDBDJAOHXSH-SECBINFHSA-N 2-azaniumylethyl [(2r)-2,3-diacetyloxypropyl] phosphate Chemical compound CC(=O)OC[C@@H](OC(C)=O)COP(O)(=O)OCCN CFWRDBDJAOHXSH-SECBINFHSA-N 0.000 description 1
- 241000272458 Numididae Species 0.000 description 1
- PMZURENOXWZQFD-UHFFFAOYSA-L Sodium Sulfate Chemical compound [Na+].[Na+].[O-]S([O-])(=O)=O PMZURENOXWZQFD-UHFFFAOYSA-L 0.000 description 1
- 229930182558 Sterol Natural products 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- -1 Vitamin A Vitamin Chemical class 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 150000008280 chlorinated hydrocarbons Chemical class 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 235000013861 fat-free Nutrition 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000003960 organic solvent Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000001172 regenerating effect Effects 0.000 description 1
- 150000003432 sterols Chemical class 0.000 description 1
- 235000003702 sterols Nutrition 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
Landscapes
- Cosmetics (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Description
Opublikowano: 20.VIII.1973 69643 KI. 30h,2/20 MKP A61k 15/00 [ilBLIOTEKA Twórcawynalazku: i Mieczyslaw Wilczek, Warszawa (Polska) Wlasciciel patentu: Sposób otrzymywania oleju witaminowego z zóltek jaj drobiu Przedmiotem wynalazku jest sposób otrzymywania oleju witaminowego z zóltek jaj drobiu. Proces prowadzony jest w sposób zachowawczy tak by do otrzymywanego oleju prze¬ szly w postaci niezmienionej wszystkie cenne skladniki zóltka a zwlaszcza witaminy, sterole i fosfolipoidy.Otrzymany wedlug wynalazku olej witaminowy bedzie stosowany jako glówny skladnik w produkcji kosmetycz¬ nych emulsji odzywczych i regenerujacych. Znane dotych¬ czas metody otrzymywania oleju z zóltek jaj polegaja na ekstrakcji zawartego w zóltkach tluszczu rozpuszczalnikami organicznymi takimijak: benzyna, chlorowane weglowodory, alkohole a nastepnie oddestylowaniu uzytego rozpuszczal¬ nika.Metody to z punktu widzenia potrzeb kosmetyki maja ten zasadniczy mankament, ze zarówno w czasie ekstrakcji jak i oddestylowywania rozpuszczalnika stosuje sie podwyzszone temperatury, w których ulegaja zniszczeniu prawie wszystkie zawarte w zóltkach witaminy i inne ciala biologicznie czynne.Oprócz tego w tak otrzymywanym oleju zóltkowym po¬ zostaja zawsze pewne ilosci uzytych rozpuszczalników lub ich zanieczyszczen co nie pozostaje bez wplywu najego war¬ tosc jako surowca kosmetycznego. \ Sposób wedlug wynalazku pozwala na pelne wykorzysta-" nie calego kompleksu zawartych w zóltkach cial czynnych z punktu widzenia kosmetycznego. Wedlug wynalazku swie¬ ze zóltka z jaj pochodzacych od drobiu specjalnie zywionego paszami bogatymi w zródla naturalnych witamin miesza sie w proporcji 3 : 1 z olejem slonecznikowym lub sojowym, w którym 80% reszt glicerynowych zastapiono alkoholem izopropylowym i maceruje lagodnie mieszajac w ciagu 4-6 godzin w temperaturze 40-45°C.Nastepnie tak otrzymana mieszanine rozciencza sie swie¬ za pozbawiona tluszczu i ewentualnej obecnosci kwasu ma¬ slowego serwatka w proporcji 1 :1 i poddaje wirowaniu na wirówce typu wirówek do mleka w temperaturze 40-45°C.Otrzymany olej po osuszeniu i filtracji stabilizuje sie odwo- nionym ekstraktem z czosnku. < Przyklad: Zóltka z 200 swiezych (1-2 dniowych)jaj perliczych miesza sie z 1 kg oleju slonecznikowego, w którym 80% reszt glicerynowych zastapiono alkoholem izopropylowym i maceruje w naczyniu szklanym lagodnie mieszajac w temperaturze 45°C w ciagu 4 godzia Nastepnie calosc rozciencza sie 4 litrami oczyszczonej swiezej serwatki i poddaje wirowaniu na wirówce do mleka z szybkoscia ok. 8000 obr/min. w temperaturze 45°C.Otrzymany olej suszy sie nad bezwodnym siarczanem so¬ du a nastepnie filtruje na prasie filtracyjnej. Otrzymuje sie okolo 1,5 kg gotowego produktu. Otrzymany wedlug wyna¬ lazku olej witaminowy zawiera w 1 kg nastepujace ilosci sub¬ stancji czynnych: Witamina A Witamina IZ Cholesterol Lecytyna i Kefalina 800.000-1000 000 j.m. 400-600 mg. 2-3% 22-28% Otrzymany wedlug wynalazku olej witaminowy konser¬ wuje sie 0,4%-owym odwonionym ekstraktem czosnku. 696433 PL PLPublished: 20.VIII.1973 69643 IC. 30h, 2/20 MKP A61k 15/00 [il LIBRARY Inventor: and Mieczyslaw Wilczek, Warsaw (Poland) Patent owner: Method of obtaining vitamin oil from poultry egg yolks. The subject of the invention is a method of obtaining vitamin oil from poultry egg yolks. The process is carried out in a conservative manner, so that all the valuable ingredients of the yolk, especially vitamins, sterols and phospholipoids, are passed to the obtained oil. The vitamin oil obtained according to the invention will be used as the main ingredient in the production of cosmetic nourishing and regenerating emulsions. Methods of obtaining oil from egg yolks known so far consist in extracting the fat contained in the yolks with organic solvents such as: gasoline, chlorinated hydrocarbons, alcohols, and then distilling the solvent used. These methods, from the point of view of the needs of cosmetics, have this fundamental drawback, both in During the extraction and distillation of the solvent, elevated temperatures are used, in which almost all vitamins and other biologically active bodies contained in the yolks are destroyed. In addition, some amounts of solvents or their impurities are always left in the yellow oil obtained in this way, which is not without influence its value as a cosmetic raw material. The method according to the invention allows for the full use of the whole complex contained in the yolks of active bodies from the cosmetic point of view. According to the invention, fresh yolks from eggs derived from poultry specially fed with fodder rich in natural sources of vitamins are mixed in a proportion of 3: 1 with sunflower or soybean oil, in which 80% of the glycerin residues have been replaced with isopropyl alcohol and macerated with gentle stirring for 4-6 hours at a temperature of 40-45 ° C. Then the mixture thus obtained is diluted with fresh fat free and the possible presence of butyric acid Whey in the proportion of 1: 1 and subjected to centrifugation on a milk centrifuge at the temperature of 40-45 ° C. The obtained oil, after drying and filtration, is stabilized with reclaimed garlic extract. <Example: 200 fresh yolks (1-2 days old) ) guinea fowl is mixed with 1 kg of sunflower oil, in which 80% of the glycerin residues have been replaced with isopropyl alcohol and macerated in a glass jar then, by stirring at 45 ° C for 4 hours. Then it is completely diluted with 4 liters of purified fresh whey and centrifuged on a milk centrifuge at a speed of about 8000 rpm. at 45 ° C. The obtained oil is dried over anhydrous sodium sulfate and then filtered on a filter press. About 1.5 kg of finished product are obtained. The vitamin oil obtained according to the invention contains the following amounts of active substances per kg: Vitamin A Vitamin IZ Cholesterol Lecithin and Cephalin 800,000-1,000,000 IU. 400-600 mg. 2-3% 22-28% The vitamin oil obtained according to the invention is preserved with 0.4% dehydrated garlic extract. 696433 PL PL
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PL13914970A PL69643B1 (en) | 1970-03-03 | 1970-03-03 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PL13914970A PL69643B1 (en) | 1970-03-03 | 1970-03-03 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| PL69643B1 true PL69643B1 (en) | 1973-06-30 |
Family
ID=19951362
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PL13914970A PL69643B1 (en) | 1970-03-03 | 1970-03-03 |
Country Status (1)
| Country | Link |
|---|---|
| PL (1) | PL69643B1 (en) |
-
1970
- 1970-03-03 PL PL13914970A patent/PL69643B1/pl unknown
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