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Supercritical fluid extraction of encapsulated oil products
Author(s) -
Shih F.,
Daigle K.
Publication year - 2001
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/s11746-001-0388-7
Subject(s) - supercritical fluid extraction , extraction (chemistry) , supercritical fluid , chromatography , oil analysis , water extraction , materials science , pulp and paper industry , chemistry , organic chemistry , metallurgy , engineering
Standard methods of oil analysis, for example, Soxhlet extraction and supercritical fluid extraction (SFE), were ineffective for recovering oil from encapsulated food products. Efforts were made to enhance SFE of the oil for these products. Samples were hydrated and heated, which helped to break down the encapsulating structure. In addition, extra diatomaceous earth was needed to absorb and disperse the added water. Optimal extraction conditions were established, and quantitative extraction of oil was achieved for various laboratory‐prepared and commercially encapsulated food products.