Oil and fat analysis

Non-fatty impurities
Melting, solidification and consistency
Composition analysis
Flavor, rancidity and stability
Color and appearance
Refining and bleaching
Performance testing
 Color and Appearance

Color and appearance relate to the

Cost of processing
Quality of finished product
What the products look like to the end user
Some crude oil can have unexpectedly high pigmentation cause by
field damage
Improper storage
Faulty handling during crushing
Extraction
During processing, product appearances may be an indicator of a problem
Types of color analysis

1) Wesson color method

2) Lovibond (British Standard)
3) Spectrophotometric color method for oil
4) Automatic Tintometers
5) FAC (Fatty Acid Committee) method
6) Gardner color
7) Chlorophyll
8) Coloring agents determination
Refining and Bleaching

Why refining and bleaching need to be analyze

1) As a basis for settlement of crude contracts under the

trading rules of the various oil trading associations
2) As a yardstick for the efficiency of the refining and
bleaching operations
3) As indicator for caustic and bleaching earths types and
levels for processing
Types of Refining and Bleaching analysis
Refining loss
The loss of free fatty acids, oil and impurities when the sample is treated with alkali solutions under
specific conditions of the test
The refining loss is calculated by subtracting the refined oil sample weight from the original crude oil
sample weight

Neutral oil and loss

Extracts the oil or fatty materials on a column of activated alumina by ether-methanol.
The mixture extracted consists primarily of triglyceride and unsaponifible material.

Bleaching analysis
Technique involves the addition of a bleaching earth or carbon or both to refined oil, heating it to 120 oC
and hold at that temperature for 5 min while agitating at 250rpm
Then the earth removed by filtration filtration and the oil color is determined
Performance Testing

Performance testing is essential for the development

of new product especially for fat and oils products
designed for a specific food product, formulation or
process
Most performance testing was design for bakery
products, baking, frying, candy, coating, formulated
foods, nondairy product, shortening and margarines
Most common performance evaluations
are

Creaming volume
Pound cake test
Icing volume
White layer cakes
Crme filling test
Cake mix evaluation
Puff pastry testing
Restaurant deep-fat frying evaluation
Ice cream bar coating evaluation