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The technology to make cooking oil from fish fat developed by a domestic research group has many advantages, creating oil with high nutritional value and less denatured at high temperatures. The project "Improving technology and equipment lines to improve the quality of cooking oil and producing shortening and margarine from pangasius fat" implemented by Sao Mai Group Joint Stock Company has just been accepted by the scientific council. According to Associate Professor, Dr. Le Duc Manh, Institute of Food Industry, Ministry of Industry and Trade, this is one of the projects that brings great value to the pangasius and basa fish farming industry. Talking about the reasons for using pangasius fat as cooking oil and nutritious products, Mr. Truong Vinh Thanh, Deputy General Director of Sao Mai Group Joint Stock Company, said that domestic cooking oil production technology is quite good. grown but mainly vegetable oil.

Fish oil products are still very strange, there are only a few imported products for children. Meanwhile, in the Mekong Delta region, the output of fish fat removed from the pangasius processing industry amounts to over 1.2 million tons/year. This by-product is sold at very low prices, mainly as animal feed. The technology to make cooking oil from fish fat developed by a domestic research group has many advantages, creating oil with high nutritional value and less denatured at high temperatures. The project "Improving technology and equipment lines to improve the quality of cooking oil and producing shortening and margarine from pangasius fat" implemented by Sao Mai Group Joint Stock Company has just been accepted by the scientific council. According to Associate Professor, Dr. Le Duc Manh, Institute of Food Industry, Ministry of Industry and Trade, this is one of the projects that brings great value to the pangasius and basa fish farming industry.

Talking about the reasons for using pangasius fat as cooking oil and nutritious products, Mr. Truong Vinh Thanh, Deputy General Director of Sao Mai Group Joint Stock Company, said that domestic cooking oil production technology is quite good. grown but mainly vegetable oil. Fish oil products are still very strange, there are only a few imported products for children. Meanwhile, in the Mekong Delta region, the output of fish fat removed from the pangasius processing industry amounts to over 1.2 million tons/year. This by-product is sold at very low prices, mainly as animal feed. According to Mr. Thanh, this technology is based on the oil crystallization cooling method. Liquid and solid oils are separated into two separate parts. Then, the oil is deodorized in an absolute vacuum environment, vacuum pressure, so the fishy smell is eliminated and the oil does not burn.

Based on the advantages of pangasius fat, the liquid oil is bottled after going through the deodorizing stage. Stearin is used to produce shortening and margarine. According to the research team, pangasius fish fat has many differences compared to regular cooking oil because it contains 90 - 98% triglycerides, which are esters of fatty acids and glycerin. Fish fat also contains lipids and lipoids, vitamins A, E, D... Fish lipids are mainly unsaturated fatty acids with high biological activity, accounting for 50% -70%, including linoleic, lioneic acid, and arachodonic acid. .. The ratio of unsaturated and saturated fatty acids is balanced, corresponding to palm oil, much better than coconut oil and some other vegetable oils. Mr. Thanh said that pangasius and basa fish fat has the same main ingredients as the fat of chicken, pork and some other animals. High levels of saturated fatty acids in animal fats can cause some cardiovascular diseases. But in pangasius and basa fish fat, unsaturated fatty acids account for nearly 80%, containing little saturated fatty acids and bad cholesterol. "Cooking oil from fish fat has many advantages that vegetable oil does not have such as high nutritional value, high boiling temperature, less denaturing when frying, rich in unsaturated fatty acids...", Mr. Thanh said. . Thanks to the application of this technology, the cost of cooking oil products has increased significantly.

Previously, liquid fish oil cost 15,000 VND/kg but now it has increased to 50,000 VND/kg. Solid oil increased from 14,200 VND to 22,000 VND. According to Associate Professor, Dr. Le Duc Manh, fish oil is rarely used because it has a fishy, ​​very unpleasant smell. But thanks to the application of high technology, vacuum heating to remove the fishy smell, the oil is still of high quality, not fishy. Thanks to changing the cooling agent to separate the oil phase, the finished oil becomes clear, without sediment. The old technology when separating the oil, grease and suspension phases, the corresponding ratio is 56% oil and 44% grease and suspension. In the new technology, oil recovery efficiency increases to 60%. The number is not large, but production on an industrial scale brings high economic efficiency. In addition, when producing shorterning and margarine, the research team used microorganisms to eliminate fishy odors, and the quality of the product is equivalent to other products on the market. "30% of pangasius and basa fish is fat. Previously it was only used as fertilizer and animal feed. Thanks to this technology line, the economic value of pangasius and basa fish has increased, bringing in revenue. good income for the people," Dr. Le Duc Manh said. What needs to be improved here according to Dr. Le Duc Manh is to further increase the omega 3 content in fish oil, so that the product fully meets the criteria of high-quality cooking oil.