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Chapter 1
Learning Outcomes :
At the end of this chapter students should be able to:
describes about edible oil industries describe about Malaysian edible oil industry( source, cultivation, processing and products outcomes state the quality control and assurance
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Introduction
Edible means: fit to be eaten or safely to consume.(source from Wesbster) There are lot of edible oil such as: sunflower oil, Soya bean oil, coconut oil, and palm oil, rapeseed, fish oil,
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History
Used since primeval to make cheese or butter from animal milks Bronze Age used poppy, linseed, seed as bread Widely used all over the world as food .
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Glycerides
Occurs about 97 % as triglycerides-triester 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
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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.
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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.
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Glycerides.
It is a chemical compound of one molecule of glycerol bound to three molecules of Fatty Acid:
3H2O Water
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Fatty Acids
Today, >200 fatty acids are known to occur in fats and oils. Only a handful have a share >3% in the triglycerides of edible oils and fats. A further handful fall in the region of 0.5-3.0%. All others exist only as traces in common oils and fats; they can be found in higher amounts in special species.
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Fatty Acids..
The initial discoveries occurred around 1820 with the basic work of Chevreuil who found butyric, capronic, and capric acid as well as palmitic and stearic acid. The others were discovered by Lerch and Fehling (caprylic acid 1844-45) and Marsson (lauric acid 1842 in the fat of laurel, Luuris nobilis).
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Fatty Acids..
Arachidonic acid was found by Gossmann (1854) in peanut oil, behenic acid by Voelcker (1 848) in behenic oil. Hell and Hermans identified lignoceric acid (1 880 in beech tree tar. Five years earlier, oleic acid had been identified as the most important component of fats and oils. A survey of the history of discovery and identification of the fatty acids is given by Hilditch and Williams (1964). Uccian (1995) gives the fatty acid composition of more than 2000 plants.
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Fatty Acid..
Naturally occurring fatty acids are usually monobasic and unbranched. the simplest lipids that exhibit the above properties They are aliphatic monocarbonic acids, mainly saturated or mono- or biunsaturated
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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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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 fat-soluble 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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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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ethanoic butanoic hexanoic octanoic decanoic dodecanoic tetradecanoic hexadecanoic octadecanoic eicosanoic docosanoic cis-9-hexadecenoic cis-6-octadecenoic cis-9-octadecenoic cis-11-octadecenoic cis-13-docosenoic cis-15-tetracosenoic
acetic butyric caproic caprylic capric lauric myristic palmitic stearic arachidic behenic Monoenoic fatty acids palmitoleic petroselinic oleic cis-vaccenic erucic nervonic Polyunsaturated fatty acids*
2:0 4:0 6:0 8:0 10:0 12:0 14:0 16:0 18:0 20:0 22:0 16:1(n-7) 18:1(n-12) 18:1(n-9) 18:1(n-7) 22:1(n-9) 24:1(n-9)
linoleic -linolenic
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-linolenic
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Systematic name butanoic pentanoic hexanoic octanoic nonanoic decanoic dodecanoic tetradecanoic hexadecanoic heptadecanoic octadecanoic eicosanoic docosanoic tetracosanoic hexacosanoic heptacosanoic octacosanoic triacontanoic dotriacontanoic tritriacontanoic
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Trivial name butyric valeric caproic caprylic pelargonic capric lauric myristic palmitic margaric (daturic) stearic arachidic behenic lignoceric cerotic carboceric montanic melissic lacceroic ceromelissic (psyllic) geddic 4:0 5:0 6:0 8:0 9:0 10:0 12:0 14:0 16:0 17:0 18:0 20:0 22:0 24:0 26:0 27:0 28:0 30:0 32:0 33:0 34:0
Shorthand designation
116.1 144.2 158.2 172.3 200.3 228.4 256.4 270.4 284.4 412.5 340.5 368.6 396.7 410.7 424.8 452.9 481
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-3.4 16.7
495 509.1
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tetratriacontanoic
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Lard-Hog(pig )..
Saponification value
Ordinary lard Iodine value characterized by translucence and a poor Nonsaponifiable matter plastic range
Melting point Refractive Index at 40 C Fatty Acid
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Saponification value Iodine value Nonsaponifiable matter Melting point Refractive Index at 40 C Fatty Acid
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unsaturated fatty
50
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Palmitic - 7.0% saturated fatty acid Stearic - 2.5% Palmitoleic - 76.0% unsaturated Oleic - 10.0% fatty acid Linoleic - 5.0%
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Seed Kernel FatsPalmitic Stearic Acid.. Cocoa(koko) butter(Thebroma cacoa) Oil characteristics:
Saponification value Iodine value Nonsaponifiable matter Melting point Refractive Index at 40 C 190-200 35-40 0.2-0.5 % 28-36 C 1.453-1.458
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Corn(maize)oil
Saponification value Iodine value Nonsaponifiable matter Refractive Index at 40 C 187-196 109-133 1.3-2.0 % 1.453-1.458
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Seed Kernel FatsOleic-Linoleic Acid Oil.. Sunflower Sesame oil Linseed Oil Perilla Oil Hempseed oil Teased oil Safflower and Niger Seed Grape Seed Oil Poppy Seed Oil
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Palmitic - 8.0% Stearic - 6.5% Stearic - 3.0% Oleic - 34.0% Linoleic - 73.0%
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Types:
Soybean oil Peanut Oil Lupine oil
flake
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Seed Kernel FatsConjugated Acid Oil.. Tung Oil & Related Oil Oiticica Oil
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Seed Kernel Fats .Land Animal fats.. Lard Beef Tallow Mutton Tallow Horse, Goose & Chicken fats
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Content 3 - 5% 300 ppm 0.01% Trace 0.15% 0.50% Trace 500 - 1000 mg/ke
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Refractive index
Refractometer (ABBE)at 20 C for oil Refractometer (ABBE)at 40,60 or 80C for fats(solids)
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Cloud point-temperature at which an oil or molten fats begins to become turbid when cooled under control condition
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).
Smoke point-temp smoke 1st detected in draft free illumination. Flash point-temp volatile product can be ignite Fire point-temp product can continue combustion Color Lovibond tintometer(popular)
Match in standard cell 1,5 1/4 , with yellow, blue or red.
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).
Infrared & ultraviolet
Fatty acid does not exhibit clearly in UV but after Isomerization IR used to identify specific group such as hydroxyl and trans double bonds.
Mass Spectometry such GC determine the structure of oxidation & substituted fatty acid.
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Hydroxyl value:
is number of milligrams of potassium hydroxide required to neutralized acetic acid needed to acetylate 1 g of fat.
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Peroxides value:
Miliequivalents of active oxygen per 1000g of fat which oxidized potassium iodide or milimoles per kilogram.
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iodine value % by weight of iodine bound by 100 g of fat & approximate to measure degree of unsaturated.
Totox value Combination with peroxide value to characterize the overall autoxidative state of an oil or fat(totox value)
Totox value= 2x peroxide value + 1x anisdine value
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