COMESTIBLE LINSEED OIL (VERSIONS) AND METHOD FOR PRODUCING OF COMESTIBLE LINSEED OIL (VERSIONS)

摘要

FIELD: fat-and-oil and food-processing industry. SUBSTANCE: linseed oil comprises fatty acids as components of triglycerides composition, which are used in an amount of 94-96 g/100 g of oil, of which saturated fatty acids are used in an amount of 9-12 wt%, monounsaturated acids - 10-20 wt% and polyunsaturated fatty acids - 65-75 wt%. Linseed oil additionally comprises complex of minor biologically active substances in an amount of at least 0.1 g /100 g and has acid number less than 1.5 mg of acid former/g, and peroxide number less than 2.5 mmol of active oxygen/kg. Method involves pressing cleaned whole linseeds on screw press; providing single refining of resultant press oil at low or high rotational speed of shaft; providing additional squeezing of produced oil cake at the same high rotational speed of shaft and subjecting resultant cake oil to single refining procedure. Method allows linseed oil to be obtained featuring fatty acid composition and complex of minor biologically active components characteristic for said oil. EFFECT: improved quality of final product owing to reduced acid and peroxide number. 9 cl, 5 tbl, 3 ex