How Fish Oil Is Made - Insuring the Purity of the Product
There are several methods used in the manufacture of fish oil, which allows the separation of the tissues and oil. The method used is often determined by the amount of fish that is used in the process. These methods includes:
Heating: The heating method coagulates the proteins and separates the fat and the water from the solution.
Pressing: The pressing method allows extraction of large amounts of liquid from the fishes flesh. The method used in the manufacture of fish oil is determined by desired output of product and actual final quality of the product.
Before the manufacturing process begins, several factors are taken into account prior to treatment. The composition of the fish has a great influence on the overall quality of the final product, as some species of fish has more oil than others. Therefore, the wet pressing method most often used to produce fish oil in quantity.
Wet pressing includes the following:
a). Reception of Raw Materials: The raw material is transmitted for weighing and the volume to be produced is estimated. Materials are also examined for quality and poor quality product is removed along with any possible contaminants. At this point, the material is either processed immediately or stored or treatment later.
b). The Treatment. This involves a series of steps can include the following:
Cooking: The big fish are "chopped" before being transferred to a steamer. This is an important step because it ensures a even size to the material. This means that you get a consistent cooking of the product in the commercial pressure cooker. The small pieces of fish are processed consistently.
The cooking process itself will coagulate the proteins and in turn releases the oil and separates out any water. This step also conditions the material for processing by other stations in the processing system.
Pressing: The pressing step take the coagulated material, presses it to produce a solid product known as "cake". This "cake" contains 60-80% oil-free solids, the liquid now contains a combination of water and oil and the rest are solids.
Pr-Straining: This phase is takes place after heating and water is separated from the oil through a simple straining process. . More water is then removed by treating the mixture with pressure and a centrifuge. One or both processes may be used at this point.
Additional information:
The remaining sludge still contains some oil. This is removed by utilization of a centrifuge and the final bits of fish oil are extracted.
At this point there a just a few steps left. The processed oil passes through a buffer tank and remaining impurities are removed by a process that is known as polishing. Polishing is done through the separators and after the polishing phase, the oil passes through to an inspection tank. Here it is checked for purity and this is the final step in the process before the oil is transferred to storage tanks for transfer to a packaging facility.
Heating: The heating method coagulates the proteins and separates the fat and the water from the solution.
Pressing: The pressing method allows extraction of large amounts of liquid from the fishes flesh. The method used in the manufacture of fish oil is determined by desired output of product and actual final quality of the product.
Before the manufacturing process begins, several factors are taken into account prior to treatment. The composition of the fish has a great influence on the overall quality of the final product, as some species of fish has more oil than others. Therefore, the wet pressing method most often used to produce fish oil in quantity.
Wet pressing includes the following:
a). Reception of Raw Materials: The raw material is transmitted for weighing and the volume to be produced is estimated. Materials are also examined for quality and poor quality product is removed along with any possible contaminants. At this point, the material is either processed immediately or stored or treatment later.
b). The Treatment. This involves a series of steps can include the following:
Cooking: The big fish are "chopped" before being transferred to a steamer. This is an important step because it ensures a even size to the material. This means that you get a consistent cooking of the product in the commercial pressure cooker. The small pieces of fish are processed consistently.
The cooking process itself will coagulate the proteins and in turn releases the oil and separates out any water. This step also conditions the material for processing by other stations in the processing system.
Pressing: The pressing step take the coagulated material, presses it to produce a solid product known as "cake". This "cake" contains 60-80% oil-free solids, the liquid now contains a combination of water and oil and the rest are solids.
Pr-Straining: This phase is takes place after heating and water is separated from the oil through a simple straining process. . More water is then removed by treating the mixture with pressure and a centrifuge. One or both processes may be used at this point.
Additional information:
The remaining sludge still contains some oil. This is removed by utilization of a centrifuge and the final bits of fish oil are extracted.
At this point there a just a few steps left. The processed oil passes through a buffer tank and remaining impurities are removed by a process that is known as polishing. Polishing is done through the separators and after the polishing phase, the oil passes through to an inspection tank. Here it is checked for purity and this is the final step in the process before the oil is transferred to storage tanks for transfer to a packaging facility.
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