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    • 6. 发明授权
    • Fish oil having decreased fish odor and a method for preparing the same
    • 鱼油味道减少的鱼油及其制备方法
    • US5693835A
    • 1997-12-02
    • US378276
    • 1995-01-26
    • Hiroaki KonishiKiyoshi TatsumiNorifumi Sato
    • Hiroaki KonishiKiyoshi TatsumiNorifumi Sato
    • C11C3/12C07C51/36
    • C11C3/126C11C3/123
    • A method for preparing fish oil having decreased fish odor, which comprises slightly hydrogenating fish oil to have decrease rate of iodine value of 15% or less and decrease rate of highly unsaturated fatty acid of 33% or less. A method for preparing fish oil having decreased fish odor, which comprises slightly hydrogenating fish oil under the following non-selective conditions: (1) an amount of catalyst used in the hydrogenation is 0.05% by weight or more to an amount of the fish oil; (2) hydrogen pressure in gaseous phase at the beginning of the hydrogenation is 3 kg/cm.sup.2 or more; (3) reaction temperature of the hydrogenation is in the range from 90.degree. to 150.degree. C.; (4) reaction time of the hydrogenation is in the range from 5 to 30 minutes. The fish oil is preferably sardine oil, mackerel oil, skipjack oil, tuna oil, skipjack orbital fat or tuna orbital fat.
    • 一种制备鱼油味减少的鱼油的方法,其包括使鱼油稍微加氢使碘值降低15%以下,高不饱和脂肪酸的降低率为33%以下。 一种制备鱼油味的鱼油的方法,其包括在以下非选择性条件下轻微加氢鱼油:(1)氢化中使用的催化剂的量为鱼油的量的0.05重量%以上 ; (2)氢化开始时的气相氢压为3kg / cm 2以上; (3)氢化反应温度在90〜150℃的范围内。 (4)氢化反应时间为5〜30分钟。 鱼油优选为沙丁鱼油,鲭鱼油,skip鱼油,金枪鱼油,skip鱼轨道脂肪或金枪鱼轨道脂肪。