METHOD FOR EXTRACTING OILS FROM SAUCES WHILE SIMULTANEOUSLY DETERMINING FAT CONTENT, PEROXIDE VALUE, AND ACID VALUE
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United States of America
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Issued Date -
Jan 16, 2025
app pub date -
Sep 27, 2024
filing date -
Sep 27, 2024
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Abstract
A method for extracting oils from sauces while simultaneously determining fat content, peroxide value, and acid value is disclosed. The method is simple to operate and requires uncomplicated equipment. It features a short testing cycle and high efficiency, and suitable for the extraction of oils from oil-rich emulsified encapsulated sauces (such as salad dressings) with high extraction rates. The determination of peroxide value and acid value is not affected by pretreatment methods, ensuring more representative results. It addresses the challenges of difficult oil separation and extraction from oil-rich emulsified encapsulated sauces and solves significant issues encountered when using acid hydrolysis and alkaline hydrolysis methods to determine peroxide value and acid value. It enables the simultaneous monitoring of three physicochemical indicators (fat content, peroxide value, and acid value). This high-efficiency method is particularly suitable for tracking and monitoring during the production process, thereby enhancing production efficiency and reducing production costs.
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