Manufacturing of Jeju Horse Oil and Separation of Saturated and Unsaturated Fatty Acids

The saturated and unsaturated fatty acid of extracted horse oil (control) was separated by low-temperature crystallization, and then the cooling curve, cloud point, iodine value, and thermal property by DSC were evaluated. The solid phase and liquid phase were separated during low-temperature crystallization processing. Before separation, the cloud point of horse oil was near 25.6°C (54.3 min) and after separation, could point of the liquid phase and solid phase was observed at around 7.6°C (289.7 min) and 29.4°C (36.5 min), respectively. The iodine value was highest at liquid phase horse oil as expected (p<0.05). In the cooling thermogram, crystallization temperature was observed at –2.11°C in liquid phase horse oil, –0.11°C and 14.59°C in whole horse oil, 2.55°C and 21.95°C in solid phase horse oil. In the heating thermogram, the melting temperature was measured at 2.74°C in liquid phase horse oil, –1.62°C and 21.8°C in whole horse oil, 1.01°C and 39.54°C in solid phase horse oil. After the separation of saturated fatty acid, crystallization of horse oil occurred at lower temperatures and melting temperatures of horse oil.