Abstract
SHARK liver oil, which is one of the cheapest and most plentiful sources of vitamin A in Nature, has a highly disagreeable odour which is very much more pronounced than that of cod liver oil. On account of its unpalatability it does not easily find favour with the consumers. The deodorization of the oil has to be effected in such a manner that the highly susceptible vitamin A is retained intact. Among the various methods that we have tried to achieve this result are : (i) steam-'distillation' of the oil under normal and reduced pressure in which the malodorous substances pass over with the steam ; (ii) agitation of the oil with fermenting milk and toddy ; and (iii) selective hydrogenation of the oil in the presence of a nickel catalyst.
This is a preview of subscription content, access via your institution
Access options
Subscribe to this journal
Receive 51 print issues and online access
$199.00 per year
only $3.90 per issue
Buy this article
- Purchase on SpringerLink
- Instant access to full article PDF
Prices may be subject to local taxes which are calculated during checkout
Similar content being viewed by others
References
Brocklesby, H. N., "The Chemistry and Technology of Marine Animal Oils", Ministry of Fisheries, Canada, Bull. No. 59.
Covert, Connor and Adkins, J. Amer. Chem. Soc., 54, 1651 (1932).
Author information
Authors and Affiliations
Rights and permissions
About this article
Cite this article
MATHEW, P., NAIR, P., RAMAKRISHNAN, T. et al. Deodorization of Shark Liver Oil. Nature 162, 494 (1948). https://doi.org/10.1038/162494a0
Issue date:
DOI: https://doi.org/10.1038/162494a0
