Abstract
SHARK liver oil, which is one of the cheapest and most plentiful sources of vitamin A in Nature, has a highly disagreeable odour which is very much more pronounced than that of cod liver oil. On account of its unpalatability it does not easily find favour with the consumers. The deodorization of the oil has to be effected in such a manner that the highly susceptible vitamin A is retained intact. Among the various methods that we have tried to achieve this result are : (i) steam-'distillation' of the oil under normal and reduced pressure in which the malodorous substances pass over with the steam ; (ii) agitation of the oil with fermenting milk and toddy ; and (iii) selective hydrogenation of the oil in the presence of a nickel catalyst.
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References
Brocklesby, H. N., "The Chemistry and Technology of Marine Animal Oils", Ministry of Fisheries, Canada, Bull. No. 59.
Covert, Connor and Adkins, J. Amer. Chem. Soc., 54, 1651 (1932).
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MATHEW, P., NAIR, P., RAMAKRISHNAN, T. et al. Deodorization of Shark Liver Oil. Nature 162, 494 (1948). https://doi.org/10.1038/162494a0
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DOI: https://doi.org/10.1038/162494a0
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