The Foaming Tendency of the Partially Reduced Fish Oil as Frying Oil

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概要

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• We observed that the foaming tendency of the partially reduced fish oill is very strong as frying oil. The cause. of the foaming tendency is studied by fractionating the mixed fatty acids of original and partially reduced oils and estimating the foaming tendency of each fatty acid. We assumed by the experimental results that the highly unsaturated fatty acid partially reduced is an influential cause of foaming tendency.

• 社団法人 日本水産学会の論文

著者

• 井関 重夫

  水産試験場

• 東 秀雄

  水産試験場

• 西馬場 正毅

  水産試験場

関連論文

• Studies on the Utilization of the Shark Liver Oil containing Squalene
• The Foaming Tendency of the Partially Reduced Fish Oil as Frying Oil

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