EXTRACTION
- Joshua Cooke 16046515 -
Enzymatic Hydrolysis
Enzymatic hydrolysis is the process of extracting omega 3 from fat. It has been used for extracting omega 3 from salmon in Canada, and from cod however, it has never been used to extract omega 3 oil from sheep fat. From our initial research we have found that lambs contain omega 3, and some of this is wasted as nonhuman food products, which undervalues the omega 3 which can be used in lamb fat. We plan to maximise efficiency of extraction by investing in more research in the extraction process but a starting point has been given.
Enzymatic hydrolysis was found to be the best solution, as its start-up cost is low, it is effective in extracting quality omega 3, and is able to be done in mild conditions which would allow the omega 3 to be not degraded during the process. However the enzymes will be able to be experimented to see which one provides the best results. The initial enzymes are - Alcalase, Neutrase, Lectase Ultra, Protex and Protamex. Which would be expensive to buy from an external source, but once more research is done, we could create our own enzymes which we would decrease the cost of using enzymes, and increase the income produced.
