Deodorization of fish oil by high vacuum distillation: preservation of the chemical characteristics of the oil

Abstract

The construction and the operation conditions of a high vacuum glass-equipment for deodorizing sardine oil at laboratory scale is described. The equipment working at 120-degrees-C and at a pressure of 0.05-0.1 mmHg maintains unchanged the n-3 fatty acid composition of the oil producing a considerable reduction in the cholesterol and peroxide content of the oil. The stripper, having a througput of 1500-1800 mL/hr, allows the obtention of a high quality fish oil suitable for experimental and for pharmacological and/or nutritional applications.