Jedwards
International, Inc.
39 Broad St.
Quincy MA, 02169
tel: (617) 472-9300
fax: (617) 472-9359
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Method & Description
Degumming: Crude oil is treated with dilute acids to remove the phospholipids.
Neutralization: Oil is treated with sodium hydroxide to remove free fatty acids.
Winterization: Oil is chilled causing saturated fats to precipitate out. This is critical in fish oil refining which generally requires that enough of the saturated fats be removed so that the oil will remain clear for 3 hours at 0° C. This is called passing a “cold test”.
Bleaching: Oil is passed through clays to remove “color bodies”.
Deodorization: Oil is heated in an inert atmosphere under reduced pressure to remove volatile odor producing compounds.
Transesterification: Triglycerides in oils are converted to ethyl esters in order to be more easily handled.
Fractionation: Ethyl esters of important fatty acids are separated and purified through molecular distillation.
There are many similarities between the refining of vegetable oils and fish oils. The following is a brief examination of the different methods used (in general order of application) in oil refining and the goals of each method. In some cases Jedwards provides oils in an unrefined or “virgin” state. This is generally done when the oil contains small amounts of naturally occurring additives which might be desirable to enhance the taste or nutritional properties of the oil.
Please contact
Jedwards International, Inc.
for information about our:
• Organic Beeswax:
• Kosher Cocoa Butter
Jedwards International, Inc. is proud to be an OU Kosher Certified company.
Refining
Amino Acid Profile:
Glutamate
Glycine
Aspartate
Lysine
Arginine
Leucine
Alanine
Proline
Serine
Valine
Isoleucine
Threonine
Phenylalanine
Tyrosine
Methionine
Histidine
Tryptophane
Cystine
13.0%
9.3%
8.7%
7.2%
6.8%
6.6%
6.4%
5.0%
4.7%
4.6%
4.0%
3.7%
3.2%
2.8%
2.8%
2.0%
0.9%
0.9%
