Przemysl Chemiczny, Vol.90, No.5, 703-706, 2011
An attempt of optimization of fish oil crystallization at low temperature
Crude fish oil was crystd. at -18 degrees C and -70 degrees C after diln. with AcMe, hexane or their mixt. (1:4) to increase the contents of eicosapentanoic (C20:5) and docosahexanoic (C22:6) acids. The total content of both acid was increased from 21.5% by mass up to 41.5% by mass after diln. with AcMe.