Food hygiene

Dietary fats
 Dietary fats

Dietary fats include

lipids from animal and plant tissues
which are consumed in human food.
The common representatives of this food group are
mixtures of triglycerides with small amounts of other lipids.

* LP13 (2): Igiena alimentelor_ Grăsimile alimentare* 2021

 Dietary fats

According to their origin,

Dietary fats dietary fats are divided into 3
are classified into 2 categories: categories:
• visible = added into prepared food (oil,
butter, margarine, etc.), belonging to the Fats ❑ animal fats,
group
❑ fats of vegetable origin,
• invisible = hidden in foods of animal or
vegetable origin - from milk and milk ❑ hydrogenated fats
products, meat and meat derivatives, fish and
fish derivatives, confectionery and pastry (technologically conditioned =
products, eggs), belonging to other food industrial)
groups
CLASSIFICATION OF FATTY ACIDS

Saturated and unsaturated fatty acids

Based on the presence of C=C double bonds in the carbon chain, fatty acids can be classified as:

❑ saturated fatty acids - if there are no double bonds in the carbon chain (eg. caprylic acid C 8:0,
palmitic acid C 16:0, stearic acid C 18:0);

❑ unsaturated fatty acids - if there are double bonds in the carbon chain;
they are divided into:
• monounsaturated or monoenoic fatty acids, if there is only one C = C double bond (eg. oleic acid C
18:1);
• polyunsaturated or polyenoic fatty acids, if there are two or more C = C double bonds (eg. linoleic acid
C 18: 2, linolenic acid C 18:3, arachidonic acid C 20:4).

The presence of C=C double bonds and the length of the carbon chain influence the melting temperature
and crystallization temperature of fatty acids.
 ALTERATION OF FATS (RANCIDITY)
1. HYDROLYTIC RANCIDITY
it is specific to glycerides that contain saturated fatty acids (butyric, caproic, caprylic,
capric, lauric, myristic) or unsaturated - in the case of unrefined vegetable oils.
• is determined by the activity of lipases. Under the action of these enzymes, glycerol is
separated from fatty acids, and then both glycerol and fatty acids are oxidized, forming
aldehydes, ketones and hydroxy acids, with an unpleasant smell and taste.
• the main food product that deteriorates through hydrolytic rancidity is butter (eg.
organoleptic).

2. OXIDATIVE RANCIDITY THROUGH β-OXIDATION

it is caused by microorganisms, characteristic for fats that contain fatty acids with 6-12
carbon atoms (milk fat, coconut fat)
3. OXIDATIVE RANCIDITY with FORMATION OF PEROXIDES
• Peroxides are formed, being the most widespread form of rancidity, specific
to triglycerides that contain unsaturated fatty acids (oleic, linolenic,
arachidonic, etc.) – avocado, sunflower seeds, flax, etc.
Under the action of oxygen from the air, the oxidation of double bonds
takes place, resulting in compounds with an unpleasant smell and taste.
The process takes place by fixing oxygen at the double bonds in form of
peroxides.
Formed lipid peroxides cause chain reactions, initiate and maintain
oxidative stress.

Oilseeds and cold-pressed oils go rancid this way the easiest.

FAVORATING FACTORS of these biochemical processes that characterize
RANGE are:

• Exposure of fat to light (by keeping it in transparent packaging);

• Exposure to temperatures above those of storage/preservation;
• Prolonged contact with air (oxygen)
• Impurities (foreign bodies, mucilage from the raw material, traces of
pesticides, mycotoxins, heavy metals)
RANCING INDICATORS:

Quantitative:
1. Fat acidity - increases (through fat hydrolysis)
2. Fat viscosity - increases (by polymerization of peroxides)
3. Molecular mass - increases (by polymerization of peroxides)
4. The iodine index - decreases (by occupying the double bonds with
oxygen)

Qualitative:
Kreiss reaction - positive
 OIL REFINING - Rancidity prevention measure
Industrial treatment, through which, at high temperatures, physical or chemical impurities are
removed, through repeated precipitations and decantation.

REFINED OIL:
(+) It has a long shelf life
(+) It can also be kept in transparent packaging, away from light
(+) It is safer (fewer chemical contaminants)
(-) Contains a percentage of trans fats

COLD PRESSED OIL:

(+) Contains only healthy AGPNS (polyunsaturated fatty acids)/AGMNS (monounsaturated fatty
acids)
(-) More unsafe (possibly chemical contaminants, if the raw material is contaminated)
(-) Shorter shelf life (packaged in brown glass); otherwise it goes rancid easily.
 Dietary fats
Fats of animal origin
The organoleptic examination
 Dietary fats
Fats of animal origin are represented by:

• lard (pork, poultry) or tallow (beef, sheep) - obtained by melting

the subcutaneous fat and/or around the internal organs;

• fish oil – obtained by melting fish fat;

• cream - obtained by separating lipids from milk, by centrifugation;

• butter – obtained by whipping cream.

 Organoleptic examination – animal fats
SOUR CREAM
According to the preparation method, cream is classified into 2 categories:
✔ SWEET CREAM (for whipped cream)
✔ FERMENTED CREAM (with selected cultures of specific lactic bacteria)

• APPEARANCE AND CONSISTENCY:

✔ homogeneous, fluid, without agglomerations of fat or protein substances (sweet cream);
✔ homogeneous, viscous, without agglomerations of fat or protein substances (fermented cream);
• COLOR:
✔ white to yellowish-white, uniform;
• SMELL AND TASTE:
✔ SWEET CREAM - sweet, with a specific aroma of fresh cream; foreign smell and taste are not allowed
✔ FERMENTED CREAM - pleasant, aromatic, slightly sour, specific to lactic fermentation; foreign smell and taste are
not allowed
Storage and preservation conditions of
dietary fats:

SOUR CREAM
Is stored in cold rooms, clean, disinfected, without foreign smell, at a temperature of
2...8° C.

BUTTER
Is stored in refrigerated, clean, disinfected rooms, without any foreign smell, away from
sunlight, at a maximum temperature of 4°C.
Butter intended for storage is frozen and stored at -15...-20° C, for maximum 6 months.
 Organoleptic examination – animal fats

LARD

According to the organoleptic, physical and chemical characteristics, pork

lard (obtained by melting pig adipose tissue) is delivered in 2 quality classes:
superior quality and quality I.

• appearance and consistency at 20° C: greasy, homogeneous mass (fine

granulated appearance is accepted for lard of quality I)
• appearance in molten state: transparent
 Organoleptic examination – animal fats
Lard
• colour: immaculate white; yellowish-white
colour is allowed for lard of quality I;
• smell and taste: characteristic, of fresh pork
lard, without foreign smell and taste;
smell and weak taste of frying are allowed for •
lard of quality I.
The smell condition is also mandatory for
melted lard.
• lard is stored in clean, well-ventilated
rooms, without foreign smell, with a
relative air humidity of 60-90%.
• The packaging must be protected from
direct sunlight.
The warranty period is:
• 3 months at a maximum temperature of
6° C,
• 6 months at a temperature of - 12° C,
• 10 months at a maximum temperature of
-18°C
 Dietary fats
Fats of vegetable origin are known as vegetable oils and butters.

Fats of vegetable origin are represented by:

• oils obtained from seeds: sunflower, rapeseed, pumpkin oil;
• oils and butters from oleaginous fruits: olive oil, cocoa, coconut, almond
butter;
• cereal germ oils: corn germ oil, etc.

Mixed fats: margarine

Fats obtained industrially: margarine
 Organoleptic examination - VEGETABLE FATS
REFINED OIL

• aspect at 60° C:
clear liquid, without suspensions and without
sediment;
• colour:
❑ yellow (sunflower oil);
❑ yellowish to reddish-yellow (soybean oil);
❑ yellow (corn germ oil);
❑ yellow (sunflower and soybean oil);
• smell and taste:
pleasant, without foreign smell and taste.
 Organoleptic examination - VEGETABLE FATS

MARGARINE

It is manufactured by emulsifying vegetable or vegetable and animal fats with

milk or water, followed by cooling and mechanical processing of the emulsion,
stabilized with monoglyceride-based emulsifiers.

Additions (vit. A, vit. D2, sugar, milk, food salt) and food additives (dyes,
flavorings, emulsifiers, improvers, preservatives, starch) can be used in the
manufacture of margarine, in compliance with the sanitary conditions in force.
 Organoleptic examination - VEGETABLE FATS
MARGARINE
• Color: yellowish-white, stains of mould or other microorganisms are not allowed.
• Consistency at 15° C: unctuous, compact, homogeneous, non-crumbly mass;
• Smell: pleasant, aromatic, specific to the margarine variety;
• Taste: bitter, rancid or any other foreign taste or smell is not allowed

• Storage: in cool, dark, clean, disinfected, dry, well-ventilated rooms, without

foreign odors at a maximum temperature of 10°C and a relative air humidity of 80%.

• Warranty period: 21 - 30 days

 Dietary fats
Methods of analysis
 Methods of analysis
1. Determination of acidity

Acidity can be of 2 types:

• organic (resulting from the degradation of fatty substances), expressed in g% oleic
acid,
• mineral (resulting from chemical treatments with mineral acids), expressed in g%
sulphuric acid.

2.Determination of vitamin A (in margarine)

Principle: after the saponification of the margarine and the extraction of the
unsaponifiable substances containing vitamin A, (the colour reaction is carried out with
antimony trichloride) and the colour intensity of the coloured compound formed is
measured.
 Methods of analysis
3. Determination of fatty acid composition (gas chromatography method)
Principle: the transformation of fatty acids from the sample under analysis into methyl
esters, followed by the separation of the components on a chromatographic column, their
identification by comparison with the standard chromatogram.

4. Dosage of trans fats, from the total fats in the food

(capillary chromatography method in the gas phase)
Principle: separates from the mixture and measures the concentration of trans fatty acids
from oils and other fats.
starting with April 2021, food producers in all EU countries are obliged to declare on the
label of any food containing FATS and "% trans of total fat“ (allowed value = max. 2%)
 Methods of analysis
Appreciation of the degree of freshness of the butter by the Kreiss
reaction
Principle: the separated fat from the butter is treated, in an acidic medium,
with fluoroglucin.
The appearance of a red coloration = the presence of epihydric aldehyde,
resulting from the first stage of butter degradation.

As the rancidity process progresses, the intensity of the reaction increases at

first, then decreases.
the method is indicative
gives indications on the degree of rancidity only for fresh or slightly
rancid butter.
Exercises
1. Unrefined filtered oil

• aspect at 60°C:
• specific yellow-reddish color liquid without sediment and suspension
• taste, smell:
• specific, without a rancid or foreign taste and smell
• Kreiss reaction – negative
• Acidity: 1.1 g% oleic acid (Maximum norm: 1.5 g% oleic acid)

Conclusion: ..............................................
2. Cow butter in a 200 g package
Ex. organoleptic:
- the packaging is intact but the package is opened.
- the butter has a yellow color with a gray tint.
- multiple spots of mold can be observed on the surface; sour, musty smell; sour-bitter taste.
Ex. physico-chemical:
- fat: 76%
- peroxidase test: negative
- acidity: 7 g% oleic acid (Maximum rate: 3.5 g% oleic acid)
- positive Kreiss reaction.
Ex. microbiological:
- coliform bacteria: 180/g
- molds: 24,000/g
- yeasts: 18,000/g.
(Bacteriological standards for butter: coliform bacteria 10/g, yeasts and molds 100/g, salmonella
absent, staphylococcus coagulase+ 1/g, E.coli 1/g)

Conclusion: ..............................................
3. Refined sunflower oil

Ex. organoleptic:
clear aspect, without sediment and suspensions at laboratory temperature;
cloudy(turbid) by cooling below 5°C,
light yellow color,
without foreign smell and taste.

Ex. physico-chemical:
Kreis reaction: negative
Acidity in oleic acid: 0.2 g% (Maximum norm: 0.4 g% oleic acid)

Conclusion: ..............................................
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