ww Notes on

Edible fat andoil

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Fat &0ils
Det: lipids means greasy, oily and waxy substance of both animal and plant origin.
They present in ester form (glycerol and fatty acids) These fatty acids may be
volatile, nonvolatile- saturated ,unsaturated- short, medium long carbon fatty
acids. They are responsible for the characteristic flavour, texture and nutritive value.
Chemical composition of Fat &0ils
Monomer: Fatty Acid
Glycerol Polymer: Lipid
Glycerol
molecule

FatAcityd Fatty
Acid FatAcityd

Triglycerides resulting from the combinationDr.Dina

of one glycerol unit and three units of free fatty acids.
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 Fat &0ils
Def: lipids means greasy, oily and waxy substance of both animal and plant origin.
They present in ester form (glycerol and fatty acids). These fatty acids may be
volatile, nonvolatile- saturated ,unsaturated- short, medium long carbon fatty
acids. They are responsible for the characteristic flavour, texture and nutritive value.

Chemical composition of Fat &Oils

" Monomer: Fatty Acid
Glycerol " Polymer: Lipid
Glycerol
molecule

I>0«OarOm-U

FatAcityd FatAcityd FatAcityd

Triglycerides resulting from the combinationDr.Dina

of one glycerol unit and three units of free fatty acids.
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-When they are solid appearing at room temperature ..they are referred as a fats.
- when they are liquid at room temperature they called (oils).

Mutand See

Animal origin Plant origin

Suefanr Se

-Cream,butter, margarine from milk -Cotton seed oil

-Olive oil
-Beef tallow from large ruminants
-Sunflower oil
-Mutton tallow from sheep. Cooking O

-Lard from pig. Ceeant Rse Seetr

-Usually animal fat contain large -Usually plant oil contain large
amount of saturated fatty acids so, amount Of unsaturated fatty acids,
With exception so, they are liquid at room
they are solid form in room temp Look (properties)
temperature

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 General properties of lipid:
1- Odorless& colorless in pure state.
2- Insoluble in water, but soluble in solvent as ether, alcohol, peterolum ether.
3- Affected by light and oxygen so susceptible for rancidity.
4- Animal fat contain more sat. FA So present in room temperature in solid form
except fish fat so called fish oil like cod liver oil.
5- Plant oilcontain more unsat. FA So present in room temperature in liquid form
except coconut oil so called coconut fat.
6- low in sp.gravity than water so, float on the surface
7- Addition of alkali to fatty material form soap.

Importance of lipid in our diet (N.M)

Fats and oils are recognized as essential nutrient in both human and animal diet.
1- Source of fat sol. Vitamins.
2- Source of essential fatty acids which is the building block for hormones.
3- Source of energy (9 Cal/gram).
4- Enhance food texture and mouth feel (palatability).
5- important in absorption of carotene, thiamine 4
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Classification of fatty acids according to No. of carbon atoms:

1- Saturated 2- unsaturtaed

(butyric,caproic,caprylic,caproic C4-C10) (oleic, linoleic,linolenic,arachidonic C18-C20)

-They are liquid at room temperature
-Contain double bond
-It responsible for characteristic flavour of milk fat.
-Not contain double bond -Monounsat. Like oleic acid as in sunflower oil it is have
-most of them has bad effect on blood cholesterol. protective effect against heart disease.
Especially palmetic acid,lauric and myristic acid. -poly unsat. Contain many double bond (more rancidity)

Types of fat & oil

1- Crude oil and fat

It is obtaining from oily seeds or animal in its natural state after extractionor rendering.
2- refined oil and fat

It is the crude oil or fat after refining proceses to get rid of free fatty acids or impurities.
3- Processed oil (only)

It is hydrogenation of oil after treated with hydrogen in which liquid form converted to solid
form. In addition other process like bleaching, degumming and deodorization.
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 Classification of Fats

o Saturated
o Unsaturated.
o Essential fatty acids.
oNon-essential fatty acids

Types of fats
Saturated Fats Trans Fats Unsaturated

" Solid at room "Changed by a " Monounsaturated

temperature process called fat
" Mostly in animal hydrogenation "Polyunsaturated
foods such as "Found in fat
milk, cheese, and margarine, salad
meat dressings, and
" Also in tropical foods made with
oils, such as shortening and
coconut ol, palm partially
oil, and cocoa hydrogenated oils
butter
 Satuvated fats
When a fatty acids carbon hain is completely and
evenly filled (or"'saturated" wih h drogen atoms, it is
considered a "saturated fauFa ade up of saturated
fatty acids aresolid atr temperature

6 Effects: Ralse total an LDL cholesterol

Food sources:- Meat, ually, eggs seafood, coconut
and palm oils

UnsatiatefatS
When afatty acids carbon chain is not completely and
evenly fillèshhydrogen atoms, it is known as an
unsaturated o polyunsatbratedfat. These fatsaeuid
at room temperature, and are known astele

o Efects: Monounsaturated at (MFA),Lower total and

LDLCholesterolraise HD chatesterol
o Food sources: NuteaNocaGo Canola and olive oils
 Non essential
Essential Fats Fats
Essential fatty acids are the fatty
acids that humans and other
animals must ingest because the
body requires therm for good These fatty acids are synthesized
health but cannot synthesize
them. The term "essential fatty by human body. They are available
in abundant quantity in foods of
acid" refers to fatty acids required
animal and plant origin. If deficient,
for biological processes but does these can be synthesized in the
not include the fats that only act
as fuel. body, hence there presence is not
essential in the diet.
Deficiency of EFA leads to
retardation of wound healing and
development of anaemic
conditions.

Trans-Fats
oThe partial hydrogenation of liquid vegetable oils to
make margarine and shortening results in the formation
of Tran's fatty acids. Tran's fatty acids, like saturated
fats, have been associated with increased levels of LDL
cholesterol and therefore an inereased risk of heart
disease. Consumption of such acids is thought to
increase the risk of atherosclerosis.
o Effects:-Raise LDL cholesterol and lower HDL
cholesterol
Food sowS- Formed by hydrogenation in food
production process; vegetable shortening, hard
margarine, commercially prepared foods.
 Physical properties of fats
o The specific gravity of fat is generally lower than that of
water, i-e below 1.0

o The melting point of fats depends upon the constituent

fatty acids. Greater the amount of unsaturated fatty
acids in the fat molecule, lower will be the melting point.
Fats having a lowW melting point are liquids at room
temperature and are called OILS.

o Pure fats possess no color or taste. The presence of

these properties un fats is the result of foreign
substances dissolved or mixed in fats. For example, the
yellow color of butter is due to presence of plant
pigments like carotene.

Chemical properties of fats

o They are hydrolyzed into their constituents by the action of
super heated steam, acids, alkali or enzymes.

o In the presence of a catalyst such. as nickel, liquid fats can be

changed to solid fats by hydrogenation.
Soaps cause emulsification of oily material. This helps in easy
washing of fatty materials.
Saturated fats resists rancidity more than unsaturated fats that
have unsaturated double bonds.

o Excessive heat of fats leads to breakdown of glycerol, producing

a pungent compound that is especially irritating to the
gastrointestinal mucosa.
 Oils

oAn oil is any neutral, non polar chemical substance that

is a viscous liquid at ambient temperatures and is both
hydrophobic (immiscible with water literally "water
fearing") and lipophilic (miscible with other oils, literally
"fat loving"). Oils have a high carbon and hydrogen
content and are usually flammable and surface active.

Types of oil:

There are two types of oils

Cariube
Carlube

o Mineral oils.
o Organic oils.

Aquiphar
 Mineral oils:
o Mineral oil is organic. However, it is classified as
"mineral oil" instead of as "organic oil" because its
organic origin is remote (and was unknown at the time
of its discovery), and because it is obtained in the
vicinity of rocks, underground traps, and sands.

Aquaphor

Organic oils:
Organic oils are produced in remarkable diversity by plants,
animals, and other organisms through natural metabolic
processes. Lipid is the scientific term for the fatty acids,
steroids and similar chemicals often found in the oils
produced by living things, while oil refers to an overall
mixture of chemicals.

uENDER tUCAYPTUs TEA TREE PEPPERMINT EwCRAS$

 What is the Main Difference
Between l'ats and (Oils

Difference between Oils and

Solid fats:
oOils and solid fats are different in that solid fats contain more
saturated and/or trans fat than oils. Oils, on the other hand, contain
more monounsaturated and polyunsaturated fats that are better for
your health. Solid fats are those that are solid at room temperature
Such as shortening and butter. Solid fats are derived from a variety
of animal products and can be made from vegetable oils through
hydrogenation. Trans and saturated fats as well as cholesterol, tend
to elevate bad LDL cholesterol levels in the blood, which can in turn
create greater risk for heart disease. In order to lower the risk of
heart disease, reduce foods that contain cholesterol, trans and
saturated fat.
o Some commonly recognized solid fats include:
oPartially hydrogenated oil
o Shortening
 Difference between Fats
&Oils
Difference Fats Oils
Sources Mainly Animals Mainly Plants

Fatty Acids Saturated Unsaturated

Bonding No double bonds Have double bond

State at room Solid Liquid

condition
Melting Points High Low
 Grouping of fat and oil (acc. To similarities in physical and chemical properties)

1- Milk fat group | 2- Lauric acid group

-Obtained from cow or buffalo -Like palm oil and coccnut oil
- 40-50%satuated FA
-Sat. FA responsible for
-Increase blood cholesterol level.
characteristic milk flavour.
-Increase cardiovascular diseases.
4- Linolenic acid group
3- Vegetable butter group
-Present in soyabeen & kannula oil
-Common extracted from tropical seeds.

5- OleicHinolenic group 6- Animal fat group 7- Marine group

-As cotton seed oil, olive oil -Obtained from fish

sunflower oil very high in A,&D
-high level of unsat.fatty acids -High in unsat.F.A
-Decrease cholestrol level. A. Lard tallow -Rich by antioxidants
B. Egg lipid
Char. By Char. By
- very high cholesterol level
-Concentrated in egg
-High melting point -Good emulsifying properties
- most contain sat. fatty acids

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&oil
Technologyoffat 1- obtaining animal fat (crude fat) (rendering)

Solid fat are obtained from animals by rendering. Which involve the ,melting out of fat from fatty tissues
and removal of non fat material by three methods...

1- Wet rendering 2- Dry rendering 3- Low temp. rendering

Chopped fatty tissue Chopped fatty tissue Chopped fatty tissue
Heat under vacuum till liquefied fat under mild
Heat in hot water 50°c water inside it removed temp.(above melting point)

Pump off fat layer Filter off liquefied fat centrifugation

Residual Residual
Non fat
tissue
water, tissue
sediment
Deodorization
Deodorization Deodorization

Fat skimmed Deodorization Deodorization fat Deodorization fat

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 &oil
Technologyoffat 2- obtaining vegetable oil (crude oil) (extraction)

Plant oil are obtained from plant by extraction. But it needs some preparation before extraction like pressing,
crushing ,...

.en aba.co

Ol Seeds Pretreatment Extraction RefinerY Ceoking o

Preparation GERM

1- Ex: For corn oil : the germ must be separated from the corn kernels
Pericarn

BRAN

Germ CORN

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ENDOSPERM

Preparation
2- Ex: the fruit of palm oil

Fresh palm fruit

Palm fruit reception section

Sterilized by heating to
avoid lipolytic enzymes as
its level is high in fresh
fruits

Then pressing to obtain crude oil

Crude palm oil

Then pressing to obtain crude oil

Palm oil filter machine

Cardction equipment
Fered paln

3- Ex: pressing: by using mechanical pressure to squeez and, give oil Scrow pressing, hydrolytic ,centrifygal
pressing.
 Extraction

The prepared seeds which contain oil are placed in perforated containers then washed with
hot solvent (hexan). Then make evaporation
Refining
Oilafter extraction is usually refined prior to sale using concentrated aqueous solution of sod.
Hydroxide or sod. Carbonate.

Rancidity
It is splitting of fat or oil and development of abnormal odour and taste. Usually due to ad storage
It is accelerated by:
- Heat - light - moisture - trace element like iron, cupper

|Types
1- oxidative rancidity(OR) 2- Hydrolytic rancidity 3- Ketonic rancidity

|1-Oxidativerancidity(OR)
Splitting of lipid by the action of 02 on unsaturated fatty acids in the presence of light and moisture.
The rancid flavour due to formation of aldhyde,ketone,alcohol,hydrocarbon......
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|2-Hydrolytic rancidity
Splitting of lipid by the action of lipase enzyme which able to destruct the di-tri glycserides in to glycerol
and free fatty acids (which if increase than 1%, it will be responsible for disagreeable taste and odour
Glycerol
Fatty Acid
Fatty Acid
Fatty Acid

"Lipase in dairy products either from:

1- Milk lipase (may be physiologically in late stage of lactation
or in case of cystic ovary pathologically) which destroyed by
pasteurized temperature.
2- Microbiological lipases( which produce from bacteria or
fungi-it is more heat stable and may resist heat treatment.
3- Ketonic rancidity

It is splitting of lipid by the action of beta oxidation of saturated fatty acids to give
Ketoacids which breakdown to give methyle ketons (have a heavy rancid odour) usually
occurs In butter due to mold growth.
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 Frying

How does frying work?

The method of heat transference is the same whether there's just a little fat in the pan
(sautéing), the fat comes partway up the sides of the food (shallow-frying), or the fat completely
envelops the food (deep-frying). When food is added to hot oil (usually 350°F to 375°F), its
surface dehydrates. Meanwhile, through a series of Maillard reactions.

Browning is quick and thorough because the hot liquid fat delivers heat on a food's surface. In
the initial moments of frying, as the surface dehydrates, it forms a crust that inhibits further oil
absorption, while continuing to conduct heat to the interior of the food.

Maintaining the correct oil temperature is key to frying. If the temperature drops too low, the
crust forms slowly, allowing the food to absorb more fat and become greasy. If the oil gets too
hot, the food burns on the surface before it cooks through.

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Specification for Frying Oil

Good frying oil:
VFree fatty acids below 0.1%
rOdor and flavor bland
Smoke point above 215°C
Melting point at maximum 40°C
vStability at high temperature use
VHighdegree of resistance to oxidation
Not harmful to our health

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 Thermal stability of oil

The Smoke Point Every oil has a smoke point, the temperature at which the oil will start to burn
and create smoke.

" Smoke point

" temperature at which fat begins to smoke
o
frying oils should have smoke points above 200°C
"Flash point
" temperature of flash (ignition) on surface of the sample
(test flame @ 5°C intervals)
" Fire point
" temperature at which evolution of volatiles is high
enough to support continuous combustion
contamination by free fatty acids and residual solvents
will lower these points
In which polyacrylamide material willdeposited

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