Volume 17, Number 4, Juillet-Août 2010Dossier : Lipides marins
|Page(s)||219 - 222|
|Published online||15 July 2010|
De l’huile de foie de morue aux huiles de poisson concentrées, riches en acides gras polyinsaturés
Vue d’ensemble des techniques de production d’huile de poisson
POLARIS SA, Moulin du Pont, 29170 Pleuven, France
Traditionally fish oil industry was associated to fish meal industry and the processing methods were mostly adapted to the raw material form: whole fish or part of fish (liver, head, by-products). Now, the processing line are more and more technically advanced when the customer requests for deodorized, uncontaminated and rich in PUFA oils increase. New process of extraction as cold press extraction emerges coming from vegetable oil industry. Refining including Deodorization and Decontamination is completed by stripping and molecular distillation decreasing the level of contaminants close to the detection limit of analytical methods. The lipochemistry allows to concentrate the natural content of omega 3: esterification then concentration by molecular distillation or CO2 supercritical plus transesterification (chemical/enzymatic) for TG form. Possibility of fish oil process is “unlimited” to offer to the market the benefice of omega 3 with safe, traceable, tasty fish oils.
Key words: fish oil / omega 3/PUFA / extraction / concentration / refining / esterification / lipochemistry
© John Libbey Eurotext 2010
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