At present, we have significantly improved the technology of fat refining.
In the refining process:
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neutralization of free fatty acids is ensured;
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fat becomes almost colorless;
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the acid number decreases to 0.2-0.6;
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the smell remains only weak;
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bacterial purity is provided;
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moisture is released to 0.2 %.
The fat is completely cleared of any physical inclusions. We add an antioxidant of plants origin to fat and oil, which provides their savings in a container manufacturer under normal temperature conditions for at least one year.
We have found a method for extracting oil from mink fat, i.e. fusible fraction or triglycerides of unsaturated fatty acids, which are the most valuable in the composition of this fat.
Ingredients: fat and oil - 99.7%; water - up to 0,2%, plants antioxidant - 0,1%.
Guaranteed shelf life: in hermetically sealed containers from the manufacturer in darkened rooms at a temperature from minus 30 ° C to 30 ° C - 1 year.
On photo 1.2 samples of mink fat and mink oil are presented in 200 ml laboratory beakers at a temperature of 10 ° C.
Fats and oils are released in plastic cans from 5 liters and metal 200 liters of barrels.
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Photo 1. Refined mink fat |
Photo 2. Refined mink oil |
