RU1790599C - Method for clarification of commercial fish oil - Google Patents

Abstract

Use: processing fats to produce fatliquoring materials used in the leather industry. The essence of the invention: clarification of technical fish oil by introducing into it an aqueous solution of hydrogen peroxide in an amount of 0.2-2.0% by weight of clarified fat, followed by sparging of air through the fat at 50-80 ° C until a minimum color value is achieved. 2 s.p. fl, 2 tab. with C

Description

The present invention relates to the field of fat processing and can be used in the leather industry for the production of fatliquoring materials.

Known methods for the purification of fats by treating them with an aqueous solution of surfactants such as ammonium, alkaline or alkaline earth salts of sulfonic acids, or an alkaline agent such as alkaline cellulose, followed by separation of non-greasy impurities that have passed into the aqueous phase. The disadvantage of these methods is the formation of significant amounts of wastewater and wash water, requiring additional disposal.

The closest in technical essence to the proposed invention is a method of clarification of technical animal fat by treating hot fat with hydrogen peroxide in an amount of 2.5 - 3.0 wt.%, Followed by cooling to 40 ° C and the destruction of unreacted peroxide by an enzymatic preparation - catalase introduced with phosphate buffer 3. The disadvantage of this method is its complexity, consisting in the use of the enzyme, the need to accurately maintain the temperature regime for the effective operation of the enzyme , the need for sedimentation and separation of the aqueous phase, as well as severe flooding of clarified fat and its phosphate contamination with the phosphate buffer used.

The purpose of the invention is to simplify the technology of clarifying fat and improving the quality of the resulting product.

This goal is achieved by introducing hydrogen peroxide in the form of an aqueous solution into the fat, followed by bubbling the fat with air until the minimum color value is reached. Moreover, hydrogen peroxide is introduced in an amount of 0.2-2.0% by weight of the original

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fat, and the process itself is conducted at a temperature of 50-80 ° C.

A positive effect of the claimed invention lies in the possibility of a 5-10-fold decrease in the color index of fish oil compared to the original at almost 100% yield of clarified fat, the absence of contamination of the latter with the used chemical reagents and their conversion products, and without § § 61 toxic and difficult to dispose of waste.

The clarification of fish oil of the claimed method is carried out as follows.

Technical fish oil is charged into a reactor equipped with a jacket and bubbler for supplying air, and heating is started. When the temperature reaches 50-80 ° C, 0.2-2.0 wt.% Hydrogen is introduced into the reactor (depending on the degree of contamination of the used fat), after which air is fed into the reactor and sparging is carried out, maintaining the temperature of the reaction mixture at level of 50-80 ° C. Periodically, with an interval of 30 minutes, fat samples are taken and their color is determined. Air bubbling is stopped when the color of the last two samples is the same. The clarified fat is drained from the reactor and used according to its intended purpose.

Example 1.270 g of technical fish oil with an initial color of 50 mg la on an iodometric scale is loaded into the reactor and heated to 80 ° C. Upon reaching the indicated temperature, 3 ml of 30% hydrogen peroxide (1.2 wt.%) Are introduced into the reactor and fed

air flow. After 1.2 hours, a clear fat of 5 mg g color is obtained.

The dependence of the efficiency of clarification of fish oil on the amount of hydrogen peroxide used is given in table. 1.

As follows from the data table. 1, when bubbling air in the absence of hydrogen peroxide additives, the effect of lightening fat is practically absent. At the same time, the use of elevated

amounts of peroxide (more than 2 wt.%) is not justified, since it does not lead either to accelerate the process or to increase its efficiency.

The effect of temperature on the process of clarifying fat is illustrated by the examples of Table 2.

From the data table. 2 that the optimum temperature range for carrying out the process of clarifying fat is a temperature range of 50-80 ° C; at lower temperatures, an excessive increase in the duration of the process occurs, which makes the method unacceptable for practical implementation; at

higher ones, intense oxidation of fish oil proceeds and the effect of lightening fat is offset by a rapid increase in the intensity of the dark color of the oxidate.

Claims (3)

1. A method of clarifying technical fish oil by adding hydrogen peroxide to it at elevated temperature, characterized in that, in order to simplify the method and improve the quality of the resulting product, hydrogen peroxide is introduced into the fat in the form of an aqueous solution, after whereby fat is sparged with air until a minimum color index of fat is achieved. 2. A method according to claim 1, characterized in that hydrogen peroxide is introduced in an amount of 0.2-2.0% by weight of the starting fat. 3. The method of pop, 1, characterized in that the process is carried out at 50-80 ° C. Table Dependence of the degree of clarification of fish oil on the amount of added hydrogen peroxide at a fixed temperature of the process. Table 2 The effect of temperature on the efficiency of clarification of fish oil with a fixed amount of added hydrogen peroxide.