An improved process for removing wholly or partially the odour and/or flavour from cod liver oil or like oils or from the unsaponifiable portion thereof in such a manner as to retain vitamin activity

摘要

Cod-liver and like oils or the unsaponifiable portions thereof are improved in flavour and smell without loss of vitamin activity or medicinal value, by treatment in an inert atmosphere with a stream or nitrogen of other inert gas that has been passed through a boiling inert liquid and then heated to a temperature not exceeding 185 DEG C. Suitable liquids are water, volatile hydrocarbons, chloroform, carbon-tetrachloride, carbon disulphide, propyl alcohol, and butyl alcohol. The pressure may be increased, or, except when water is used, reduced. The unsaponifiable portions may be obtained by saponifying the oil and extracting the soap solution with ether.ALSO:Cod-liver and like oils or the unsaponifiable portions thereof are improved in flavour and smell without loss of vitamin activity or medicinal value, by treatment in an inert atmosphere with a stream of nitrogen or other inert gas that has been passed through a boiling inert liquid and then heated to a temperature not exceeding 185 DEG C. Suitable liquids are water, volatile hydrocarbons, chloroform, carbon-tetrachloride, carbon disulphide, propyl alcohol, and butyl alcohol. The pressure may be increased, or, except when water is used, reduced. The unsaponifiable portions may be obtained by saponifying the oil and extracting the soap solution with ether.