Patent ID: 8383178

Claim:
A method of reducing the anisidine value of a vegetable oil, a marine oil comprising omega-3 fatty acid, a single cell oil, or a concentrate thereof, having an anisidine value, comprising: reacting the oil or oil concentrate with an aqueous mixture of 0.1-120 g of one or more amines or amides per kg oil or oil concentrate under heat at a temperature above the melting point of the one or more amines or amides, to allow the oil or oil concentrate to react with the one or more amines or amides in aqueous solution to lower the anisidine value of the oil or oil concentrate; and wherein the one or more amines or amides are selected from the group consisting of allylurea, N-ethyldiisopropylamine, N,N′-dimethylurea, oxamide and butyramide.