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1.

1 INTRODUCTION &
CLASSIFICATION OF EDIBLE
OIL

CHAPTER 1

CPD 30203 (JAN 2016)

Learning Objectives
To introduce students about edible oil available
in the world
To know the major player in the related
industry
To expose students on processing involved
edible oil from raw until product

CPD 30203 (JAN 2016)

Learning Outcomes
At the end of this chapter students
should be
able to:
describes about edible oil industries and the
classification
describe about oil palm plantation
discuss about palm oil industry in Malaysia
comprehend the milling process in extracting oil
or kernel
discuss quality control practices in palm oil
milling
CPD 30203 (JAN 2016)

Introduction
Edible means fit to be eaten or safely
to consume
There are lot of edible oil such as
sunflower oil, soya bean oil, coconut
oil, palm oil, rapeseed and fish oil,
Major components in edible oil:
carbohydrates, vitamin, protein, fat
saturated & unsaturated or
polysaturated, cholesterol and natrium.
CPD 30203 (JAN 2016)

What is oil and fats?


Can be occurred in liquid (oil) and
solid (fat)
Primary composition is glycerides
From plants and animals origin.

CPD 30203 (JAN 2016)

Composition in edible oil

Glycerides
Most important characteristic.
Fatty acid
Phospolipids
Tocopherols and Tocotrienols
Sterol & Sterol Ester
Caratenoids
Minor Constituent-pesticides, trace
metals
CPD 30203 (JAN 2016)

Glycerides
Occurs about 97 % as triglyceridestriester of glycerols with fatty acids
2% as diglycerides
1% as monoglycerides
Tri, di and mono consists of 1 mol of
glycerols esterified with 3mol, 2mol, or 1
mol of fatty acid

CPD 30203 (JAN 2016)

Glycerides..
Triglycerides of naturally occurring oil and
fats contains at least two different fatty
acid group
Chemical, physical & biological properties
of oil and fats determined by type of fatty
acid groups and their distribution over the
triglycerides molecules
Melting point increase when long chain of
fatty acid or decrease of proportion of
unsaturated fatty acid.
CPD 30203 (JAN 2016)

Glycerides.
As example: milk fat (butterfat) and
coconut oil which contains a high
proportion of C6-C12 fatty acids- have
lower melting point compare to fats
such as tallow or lard which consist
of C16-C18.

CPD 30203 (JAN 2016)

Glycerides.
It is a chemical compound of one
molecule of glycerol bound to three
molecules of Fatty Acid:
CH2 OH + R1-COOH

CH2 COOR1

CH OH
3H2O

CH

+ R2-COOH

CH2 OH + R3-COOH
Glycerol
Water

Fatty Acid

COOR2

CH2 COOR3
Triglyceride

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Fatty Acid
Fatty acid that form the triglycerides of
naturally occurring oil & fats with
predominant even numbered, straight chain,
aliphatic monocarboxylic acid with chain
length ranging from C4 to C24
Can be distinguished by:
Chain length
Number & position of double bonds
Position of the fatty acids within the
glyceride molecule.
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Fatty Acid
the simplest lipids that exhibit the above
properties
carboxylic acids with long hydrocarbon tail (
fatty acids).
usually contain an even number of
carbons
If double bonds are present (unsaturation),
they're usually cis.
pKa of fatty acids' carboxyl groups about 4.5
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Fatty Acid
(a) Stearic acid
(stearate at pH 7), a
fully saturated 18-C
fatty acid (no double
bonds), in its usual
extended conformation
(b) Oleic acid (oleate at
pH 7), an 18-C fatty acid
with 1 cis double bond.
Double bond doesn't
permit rotation, and
introduces "kink" (rigid
bend) in hydrocarbon tail

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Fatty Acid...
Unsaturated fatty acids differ in
number and position of double bonds
and its configuration.
Common fatty acid are know with
trivial name such as: butyric, lauric,
palmitic, oleic,stearic, linoleic,
linolenic.
Crude oil contains significant amount
of Free fatty acid(FFA)
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Fatty acid
Most fatty acid come from vegetable
oil and consist of palmitic, oleic and
linoleic acid.
For land animal such as cow, goat,
fatty acid form from conversion of
carbohydrates, proteins or fats or
originate directly from ingested fat.

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Fatty Acid
Chemical structure

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Phospolipids
Mostly present as lipoproteins and
lipid carbohydrate complex.
Also known as phosphoglycerides
Examples of rich sources of
phospolipids: oilseed, cereal germs,
eggyolk and brain.

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Tocopherols
&Tocotrienols
From tocols- as natural anti oxidants.
Tocopherol, or vitamin E, is a fatsoluble vitamin in eight forms that is
an important antioxidant.
Natural vitamin E exists in eight
different forms or isomers, four
tocopherols and four tocotrienols

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Tocopherols
&Tocotrienols..
All isomers have a chromanol ring, with a
hydroxyl group which can donate a
hydrogen atom to reduce free radicals and
a hydrophobic side chain which allows for
penetration into biological membranes.
There is an alpha, beta, gamma and delta
form of both the tocopherols and
tocotrienols, determined by the number of
methyl groups on the chromanol ring.
Each form has its own biological activity,
the measure of potency or functional use
in the body.
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Tocopherols
&Tocotrienols..
As a food additive, tocopherol is
labeled with these E numbers: E307
(-tocopherol), E308 (-tocopherol),
and E309 (-tocopherol).
The stability of many vegetable oils
based on presence of thes natural
antioxidant.

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Tocopherols
&Tocotrienols.
The actual content of Vitamin E for
rich sources is stated in the following
list:[2]
Wheat germ oil (215.4 mg/100 g)
Sunflower oil (55.8 mg/100 g)
Hazelnut (26.0 mg/100 g)
Walnut oil (20.0 mg/100 g)
Peanut oil (17.2 mg/100 g)
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Tocopherols
&Tocotrienols.
The actual content of Vitamin E for
rich sources is stated in the following
list:[2]
Pollard (2.4 mg/100 g)
Corn (2.0 mg/100 g)
Asparagus (1.5 mg/100 g)
Oats (1.5 mg/100 g)
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Tocopherols
&Tocotrienols.
The actual content of Vitamin E for
rich sources is stated in the following
list:[2]
Chestnut (1.2 mg/100 g)
Coconut (1.0 mg/100 g)
Tomatoes (0.9 mg/100 g)
Carrots (0.6 mg/100 g)
Crude Palm oil 600-1000ppm
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Sterols and Sterols Ester


Nonsaponifaible matter of oil and fats
consists of sterols present such as
fatty acid esterand glycolipids.
The most improtant sterol in animal
fats is cholesterol
- sitosterol is predominant sterol in
vegetable oil and fats.

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Carotenoids
Consider nonsaponifiable matter
Normally consists of terpenes and
terpene alcohol
Carotenoids presence in oils and fats
example: tetrapenes, -carotene, carotene, lycopene and xanthophyl
&etc..
Crude palm oil contains up to 500 to
700 ppm
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CPD 30203
30203 (JAN
(JAN 2016)
2015)
CPD

26

Systematic name

Trivial name

Shorthand
designation

Molecular wt.

Melting point (C)

butanoic

butyric

4:0

88.1

-7.9

pentanoic

valeric

5:0

hexanoic

caproic

6:0

116.1

-3.4

octanoic

caprylic

8:0

144.2

16.7

nonanoic

pelargonic

9:0

158.2

decanoic

capric

10:0

172.3

31.6

dodecanoic

lauric

12:0

200.3

44.2

tetradecanoic

myristic

14:0

228.4

53.9

hexadecanoic

palmitic

16:0

256.4

63.1

heptadecanoic

margaric(daturic)

17:0

270.4

61.3

octadecanoic

stearic

18:0

284.4

69.6

eicosanoic

arachidic

20:0

412.5

75.3

docosanoic

behenic

22:0

340.5

79.9

tetracosanoic

lignoceric

24:0

368.6

84.2

hexacosanoic

cerotic

26:0

396.7

heptacosanoic

carboceric

27:0

410.7

octacosanoic

montanic

28:0

424.8

triacontanoic

melissic

30:0

452.9

dotriacontanoic

lacceroic

32:0

481

tritriacontanoic

ceromelissic(psyllic)

CPD 30203 (JAN 2015)


33:0
CPD 30203 (JAN 2016)

495

tetratriacontanoic

geddic

34:0

509.1

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Types of Edible Oil in the


World

Vegetables Oils and Fats


Land Animals Fats
Marine Animals Fats
Synthetic Fats

CPD 30203 (JAN 2016)

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Vegetables Oils and Fats


Classification
Fruit Pulp / Mash fats
such as Palm Oil , Olive and avocado,
coconut

Seed Kernel fats


Major source of oil and fats
such as palm kernel oil,, corn oil, sunflower
oil and etc

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Vegetables Oils and


Fats.
Palm Oil: composition
C12:0
Lauric - 0.2%
C14:0
Myristic - 1.1%
C16:0
Palmitic - 44.0%
saturated
fatty acid
C18:0
Stearic - 4.5%
C18:1
Oleic
- 39.2%
unsaturated
C18:2
Linoleic - 10.1%
fatty
acid
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Vegetables Oils and


Fats.
Palm Oil characteristics:
Saponification value
Iodine value
Nonsaponifiable matter

195-205
44-58
0.5%

Melting point
Refractive Index at 40 C

36-40 C
1.453-1.456

Carotene Content

50-2000 ppm
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Vegetables Oils and


Fats.
Olive Oil :Obtained from olive fruit:
C16:0
Palmitic - 16.0%
saturated fatty acid
C18:0
Stearic - 4.0%
C18:1
Oleic
- 64.0%
C18:2
Linoleic - 5.0%
unsaturated fatty acid
C18:3 Linoleic-b - 5.0%
CPD 30203 (JAN 2016)

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Vegetables Oils and


Fats.
Olive Oil characteristics:
Saponification value

185-196

Iodine value

80-88

Nonsaponifiable matter

< 1.4%

Melting point

-3 C

Refractive Index at 25 C

CPD 30203 (JAN 2016)

1.466-1.468

33

Vegetables Oils and


Fats.
Avocado Oil
From Persea Gratissima L tree.:
C16:0 Palmitic - 7.0%
acid
C18:0 Stearic - 2.5%
C16:1 Palmitoleic - 76.0%
C18:1 Oleic - 10.0%
C18:2 Linoleic - 5.0%
CPD 30203 (JAN 2016)

saturated fatty

unsaturated
fatty acid

34

Seed Kernel Fats

Lauric Acid Oils


Palmitic-Stearic acid Oil
Palmitic Acid Oils
Oleic-Linoleic Oils
Leguminous Oil
Cruceferous Oil
Conjugated Acid Oil
Substituted Fatty Acid Oils
CPD 30203 (JAN 2016)

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Seed Kernel Fats: Lauric


Acid
Lauric Acid Oil
Saturated Fatty acid with chain C12
& C14(myristic)
Coconut Oil characteristics:
Saponification value

250-262

Iodine value

7-10

Nonsaponifiable matter

0.15-0.60 %

Melting point

20-28 C

Refractive Index at 40 C
CPD
CPD 30203
30203 (JAN
(JAN 2015)
2016)

1.448-1.450
36

Seed Kernel Fats: Lauric


Acid
Coconut Oil composition:
C12:0 Lauric - 41.0%
C14:0 Myristic - 18.0%
C16:0 Palmitic - 9%
C18:0 Stearic - 3.0%
C18:1 Oleic
- 76.0%
C18:2 Linoleic - 10.0%

CPD 30203 (JAN 2016)

saturated
fatty acid

unsaturated
fatty acid

37

Seed Kernel Fats: Lauric


Acid
Palm Kernel Oil characteristics:
Saponification value

242-254

Iodine value

16-19

Nonsaponifiable matter

0.2-0.8 %

Melting point

23-30 C

Refractive Index at 40 C

1.449-1.452

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Seed Kernel Fats: Lauric


Acid
Palm Kernel Oil composition:
C12:0 Lauric
C14:0 Myristic
C16:0 Palmitic
C18:0 Stearic
C18:1 Oleic
C18:2 Linoleic

- 45.0%
- 17.0%
- 10%
- 3.0%
- 18.0%
- 3.0%

CPD 30203
30203 (JAN
(JAN 2016)
2015)
CPD

saturated
fatty acid

unsaturated
fatty acid

39

Seed Kernel Fats: Lauric


Acid
Others sources of Lauric Acid:
Babassu oil from babassu palm
Laurel treee
Myristica officinalis-brazil
Cuphea-mexico

CPD 30203 (JAN 2016)

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Seed Kernel Fats: Palmitic


Stearic Acid
Cocoa(koko) butter(Thebroma
cacoa) Oil characteristics:
Saponification value

190-200

Iodine value

35-40

Nonsaponifiable matter

0.2-0.5 %

Melting point

28-36 C

Refractive Index at 40 C

CPD 30203 (JAN 2016)

1.453-1.458

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Seed Kernel Fats: Palmitic


Stearic Acid
Cocoa(Koko) Butter Oil composition:
C12:0 Lauric
C14:0 Myristic
C16:0 Palmitic
C18:0 Stearic
C18:1 Oleic
C18:2 Linoleic

- 46.0%
- 21.0%
- 12%
- 3.0%
- 37.0%
- 4.0%

CPD 30203 (JAN 2016)

saturated
fatty acid

unsaturated
fatty acid

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Seed Kernel Fats: Palmitic


Acid Oil

Cottonseed Oil
Kapok & related oil
Pumpkin seed oil
Corn(maize)oil

CPD 30203 (JAN 2016)

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Seed Kernel Fats: Palmitic


Acid Oil
Corn(maize)oil

Saponification value

187-196

Iodine value

109-133

Nonsaponifiable matter

1.3-2.0 %

Refractive Index at 40 C

1.453-1.458

CPD 30203 (JAN 2016)

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Seed Kernel Fats: OleicLinoleic Acid Oil

Sunflower
Sesame oil
Linseed Oil
Perilla Oil
Hempseed oil
Teased oil
Safflower and Niger Seed
Grape Seed Oil
Poppy Seed Oil
CPD 30203 (JAN 2016)

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Seed Kernel Fats: OleicLinoleic Acid Oil


Sunflower oil from sunflower seed
Saponification value

188-194

Iodine value

125-144

Nonsaponifiable matter

0.4-1.4 %

Refractive Index at 40 C

CPD 30203 (JAN 2016)

1.466-1.468

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Seed Kernel Fats: OleicLinoleic Acid Oil


Sunflower oil Oil composition:
C16:0
C18:0
C18:0
C18:1
C18:2

Palmitic
Stearic
Stearic
Oleic
Linoleic

- 8.0%
- 6.5%
- 3.0%
- 34.0%
- 73.0%

CPD 30203 (JAN 2015)


CPD 30203 (JAN 2016)

saturated
fatty acid
unsaturated
fatty acid

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Seed Kernel Fats: Leguminous


Oil
Soybean oil spec:

Types:
Soybean oil
Peanut Oil
Lupine oil

flake

Saponification value

188-195

Iodine value

120-136

Solidification point
Nonsaponifiable
matter
Refractive Index at
40 C

CPD 30203 (JAN 2016)

-15 to - 8 C
0.5-1.5 %
1.465-1.469

48

Seed Kernel Fats: Leguminous


Oil
Soybean oil composition:
C16:0 Palmitic - 10.0%
C18:0 Stearic - 6.0%

saturated
fatty acid

C18:1 Oleic
- 25.0%
C18:2 Linoleic - 57.0%
acid
C18:3 Linoleic-b - 11.0%

unsaturated
fatty

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Seed Kernel Fats: Cruciferous


Oil
Rapeseed oil
Mustard seed oil

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Seed Kernel Fats: Conjugated


Acid Oil
Tung Oil & Related Oil
Oiticica Oil

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Seed Kernel Fats : Substituted


fatty acid oil
Castor oil
Chaulmoogra,Hydnocarpus and gorli
oil

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Land Animal Fats

Lard
Beef Tallow
Mutton Tallow
Horse, Goose & Chicken fats

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Land Animals Fat


Lard-Hog(pig)
Composition and physical have wide
variation refer to the climate which it was
raised, animal diet
Low in PUFA & have good an oxidative
stability
Lack of natural antioxidants such
as(butylated hydroxyanisole(BHA),
butylated hydroxytoulene(BHT) , tertiary
butylhydroquinone(TBHQ)
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Land Animals Fat


Lard-Hog(pig )..
Ordinary lard characterized by translucence
and a poor plastic range
Saponification value

193-203

Iodine value

45.0-70.0

Nonsaponifiable matter

< 0.1

Melting point

31.5-33.0 C

Refractive Index at 40 C

1.448-1.460

Fatty Acid

C14,C16,C18
C18:1,C18:2
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Land Animals Fat


Tallow(cattle and sheep)
Hard fat of ruminant(Chewing cud
mammals such as cow, ox, camel and
etc)
Contains saturated fatty acid s and at
least 5% trans acids (characteristic of
ruminant digestive system)

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Land Animals Fat


Tallow(cattle and sheep)
To undergo rendering processs (wet /
dry) for meat fat but before that
impurities such as proteins and free
fatty acid . Cause black spot (proteins
turns into black due direct contact to
steam during steam distillation)

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Land Animals Fat


Tallow(cattle and sheep)
Two processes:
Filtration-bleaching earth added and wash
with water Water washing- 10% of capacity but not
practically . Needs extra centrifuges and
cant removed 100%

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Land Animals Fat


Tallow(cattle and
sheep)
Contain: red &
yellow pigment
High level of
saturated fatty
acid, Consistent
at room
temperature.

Saponification
value
Iodine value
Nonsaponifiable
matter

190-202
40.0-49.0
< 0.8

Melting point

45.0-48.0 C

Refractive Index at
40 C

1.448-1.460

Fatty Acid

C16,C18,
C16:1,
C18:1,C18:2

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Marine Animal Fats


Whale oil
Fish Oil

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