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Supercritical CO2 Extraction For Egg Oil

In medicine, egg butter can be used as an adjunct to high-nutrition all-vein fat emulsions for critically ill patients. It can also be made into ointment, which has good curative effect on burns, burns, hemorrhoids, dampness, dermatitis, etc. It is often used to treat infant eczema and skin diseases. This is because egg butter contains fat, oleic acid and linoleic acid. They are hydrophobic, lubricate the mucous membranes, isolate external irritation to relieve local pain, and provide essential amino acids to sterilize, anti-inflammatory, analgesic and repair epidermal cells.

Supercritical CO2 Extraction For Egg Butter

Because egg butter contains a large amount of unsaturated fatty acids, it has high nutritional value to the human body. Therefore, it can be widely used in baby foods, nutritious foods and supplements to promote mental development of infants and young children, improve brain cell viability, and inhibit Alzheimer's disease. It has a good effect in eliminating loss of appetite and chronic diseases of the digestive system.

A supercritical fluid refers to a fluid that is at a critical temperature and a critical pressure state that exceeds the substance itself. Stable pure materials have fixed critical points, including critical pressure, critical temperature and critical density. The critical state of a substance refers to an edge state in which a gaseous state and a liquid state coexist, in which the density of the liquid state is the same as the density of the saturated vapor thereof, and thus the interface disappears. Near the critical point, small changes in pressure and temperature can cause large changes in fluid density and correspondingly show changes in solubility. Therefore, people can use the control pressure, temperature changes to achieve the extraction and separation process.

Supercritical CO2 Extraction For Egg Oil

CO2 is often used as a solvent for supercritical fluid extraction in experiments and industries. The principle is that after a certain pressure and temperature, CO2 becomes a supercritical fluid and then leaches the oil from the raw material as a solvent, and then changes the pressure and temperature to make the CO2 gaseous. Allow the oil to stay behind and achieve the purpose of extraction. This technique corresponds to the preparation of egg butter lipids, the main product of egg yolk phospholipids, and egg butter (triglycerides and cholesterol) are by-products. Due to the high cost of supercritical CO 2 extraction technology, it is required to use egg yolk powder as raw material and the extraction equipment used is a high pressure equipment. Therefore, the production cost is correspondingly high, the self-control requirements are strict, and the semi-continuous production is not easy to scale. There are many reports on this method of experimental research, and large-scale industrial production has not yet been realized.

Since 1985, China's total poultry egg production exceeded that of the United States for the first time in more than 10 years. In 1995, China's total poultry and egg production accounted for 42.85% of the world's total poultry and egg production. In 1998, China's per capita poultry and egg production has been Up to 16.7埏, reaching the level of developed countries. From a structural point of view, China's poultry egg production is mainly based on eggs, accounting for 84%, duck eggs account for 12%, and goose eggs account for about 4%. Due to consumption and processing, etc., China's egg products are mainly used in food and other industries, and the egg product market is relatively narrow. The processing of poultry and egg products is mainly based on secondary processed products such as preserved eggs and salted eggs. The processing conversion rate of poultry eggs is less than 5%. At the time, there is a big gap between developed countries such as Europe and the United States. The US egg conversion rate is 33%, Europe is 20% to 30%, and Japan is 50%.

As one of the main projects of the vegetable basket project, eggs have become saturated in major cities across the country in the early 1990s, and it is unlikely that the government will support and stimulate the development of the poultry industry [16]. At present, China's eggs are mainly edible, and the processing rate is low; China's egg processing industry can not form scale, processing products are single, low technical content, so it has not been able to play a regulatory role in the egg production process; and eggs are not easy to transport, resulting in Large-scale egg-and-bird breeding sites such as the northeastern three provinces and other northern regions have oversupply of eggs, prices are too low, and companies are even losing money. The above factors seriously affect the enthusiasm of the laying hens. Therefore, the development of egg finishing technology and the added value of egg products are of great significance for promoting the sustainable and stable development of the egg and poultry breeding industry and the development of health food.

The lipid in egg yolk accounts for about 30% of its total weight. Egg yolk lipid is rich in lecithin and unsaturated fatty acid, which is an important difference compared with other animal and vegetable oils. The high nutritional value of egg yolk lipids has attracted widespread attention in the medical, nutrition and food industries at home and abroad in recent years. Japan, the United States and the former Soviet Union and other countries have commercialized egg butter, which is widely used in food, medicine, daily chemicals, beverages and other industries. However, there are very few domestic companies producing egg yolk lipid products. China is the country with the largest egg production. It is undoubtedly beneficial to actively carry out serial research on egg yolk lipids and increase the added value of eggs.

Lecithin in egg butter has a high collection rate, good stability, and some advantages that soybean lecithin does not have. At present, China's dairy processing and consumer market has low levels, rough processing, homogenization, and vicious competition. How to restart the consumption of the dairy market and find new profit growth points will be the focus of the next development of China's dairy industry. As a new functional ingredient, egg yolk lecithin can provide consumers with a variety of beneficial nutrients to meet people's health needs by adding them to dairy products. At the same time, the cost is relatively low, and if properly promoted and utilized, it will inject new vitality into the dairy market. However, at present, there are few manufacturers of egg yolk lecithin in China, and the scale of production is small. The scale of industrial production has not yet been formed, and the technical level also lags behind the world advanced level. The market share of egg yolk lecithin in China is still very small, far from meeting the market demand. Most of the egg yolk lecithin, especially high-purity egg yolk lecithin, still depends on imports.