Saponificación e isomerización de aceites de pescado a presión

descriptionPublicationkeyboard_double_arrow_right Article 01 Jan 1962 Spain Spanish Publisher:Consejo Superior de Investigaciones Científicas (España)

Authors: Establier, Rafael; Caravaca, R.;

handle: 10261/189146

Saponificación e isomerización de aceites de pescado a presión

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Abstract

[EN] Soaps from sardine and tuna oils has been obtained by saponification at 200 and 225º and 15,8 and 25,3 atmospheres respectively. By performing the saponification in these conditions, products without smell of fish is obtained and far more consistent to staleness. [...]

[ES] Efectuando la saponificacion de los aceites de sardinas y de atún a 200 y 225º y 15,8 y 25,3 atm, respectivamente, se obtienen sabones con un color bastante claro y sin olor a pecado, aunque les queda un ligero olor parecido al sebo. [...]

10 pages, 1 figure, 4 tables

Peer reviewed

Country

Spain

Related Organizations

Spanish National Research Council
Spain

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