Beruflich Dokumente
Kultur Dokumente
1 INTRODUCTION &
CLASSIFICATION OF EDIBLE
OIL
CHAPTER 1
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
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)
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
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.
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
10
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.
CPD 30203 (JAN 2016)
11
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
CPD 30203 (JAN 2016)
12
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
13
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)
CPD 30203 (JAN 2016)
14
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.
15
Fatty Acid
Chemical structure
16
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.
17
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
18
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.
CPD 30203 (JAN 2016)
19
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.
20
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)
CPD 30203 (JAN 2016)
21
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)
CPD 30203 (JAN 2016)
22
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
CPD 30203 (JAN 2016)
23
24
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
CPD 30203 (JAN 2016)
25
CPD 30203
30203 (JAN
(JAN 2016)
2015)
CPD
26
Systematic name
Trivial name
Shorthand
designation
Molecular wt.
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)
495
tetratriacontanoic
geddic
34:0
509.1
27
28
29
30
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
CPD 30203 (JAN 2016)
31
32
185-196
Iodine value
80-88
Nonsaponifiable matter
< 1.4%
Melting point
-3 C
Refractive Index at 25 C
1.466-1.468
33
saturated fatty
unsaturated
fatty acid
34
35
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
saturated
fatty acid
unsaturated
fatty acid
37
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
38
- 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
40
190-200
Iodine value
35-40
Nonsaponifiable matter
0.2-0.5 %
Melting point
28-36 C
Refractive Index at 40 C
1.453-1.458
41
- 46.0%
- 21.0%
- 12%
- 3.0%
- 37.0%
- 4.0%
saturated
fatty acid
unsaturated
fatty acid
42
Cottonseed Oil
Kapok & related oil
Pumpkin seed oil
Corn(maize)oil
43
Saponification value
187-196
Iodine value
109-133
Nonsaponifiable matter
1.3-2.0 %
Refractive Index at 40 C
1.453-1.458
44
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)
45
188-194
Iodine value
125-144
Nonsaponifiable matter
0.4-1.4 %
Refractive Index at 40 C
1.466-1.468
46
Palmitic
Stearic
Stearic
Oleic
Linoleic
- 8.0%
- 6.5%
- 3.0%
- 34.0%
- 73.0%
saturated
fatty acid
unsaturated
fatty acid
47
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
-15 to - 8 C
0.5-1.5 %
1.465-1.469
48
saturated
fatty acid
C18:1 Oleic
- 25.0%
C18:2 Linoleic - 57.0%
acid
C18:3 Linoleic-b - 11.0%
unsaturated
fatty
49
50
51
52
Lard
Beef Tallow
Mutton Tallow
Horse, Goose & Chicken fats
53
54
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
CPD 30203 (JAN 2016)
55
56
57
58
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
59
60