Method for manufacturing liquid products containing Bokbunja seed oil

Method for manufacturing liquid Bokbunja (black raspberry) seed oil products through degumming, deacidification, decolorization, and multi-stage emulsification

This technology involves extracting and refining Bokbunja seed oil, followed by degumming, deacidification, and decolorization. The oil is then multi-stage emulsified using polyglycerin fatty acid esters and lecithin before being mixed with secondary ingredients to create liquid Bokbunja seed oil products.

Bokbunja seed oil has historically been difficult to formulate into liquid products due to impurities and rancidity, as well as challenges in achieving stable emulsification in aqueous systems.

By refining the seed oil through degumming, deacidification, and decolorization, and utilizing multi-stage emulsification for blending with secondary ingredients, this technology enables the stable production of liquid health food products containing Bokbunja seed oil.

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Key Features:

• Degumming step: Extracting Bokbunja seed oil, mixing it with water, and performing agitation and centrifugation.
• Deacidification step: Adding a mixture of NaOH and phenolphthalein to the degummed seed oil, followed by water washing and centrifugation.
• Decolorization step: Adding activated carbon to the deacidified seed oil, followed by agitation, centrifugation, and filtration of the supernatant.
• Multi-stage emulsification step: Emulsifying the refined Bokbunja seed oil with polyglycerin fatty acid esters and lecithin, then mixing it with secondary ingredients.

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